Recipes | Farm & Larder

Ingredients

• 1½ pounds carrots, peeled and cut into thick matchsticks
• 2 tablespoons butter
• 2 garlic cloves, thinly sliced (if desired)
• 2 thyme sprigs
• 1¾ cups chicken stock
• Sea salt and fresh ground pepper
• 1½ pounds carrots, peeled and cut into 3-inch-long sticks
• 2 fennel bulbs, trimmed, cored and cut into ⅛-inch thick slices
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 tablespoon honey
• Zest of 1 orange
• ½ teaspoon fennel seeds
• ¼ cup water
• ¼ cup orange juice
• 2 tablespoons fennel fronds, chopped
• 1½ pounds purple carrots, peeled and cut into 3-inch chunks
• 1 fennel bulb, cored, trimmed and cut into 1-inch pieces
• 1 tablespoon unsalted butter
• Zest from 1 orange
• ½ teaspoon fennel seeds, crushed