Diane Morgan

Stir-Fried Carrots and Fennel with Garlic

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

top 1000Roots: The Definitive Compendium

Roots

By Diane Morgan

Published 2012

  • About

The combination of carrots and fennel appeals to me, both flavorwise and visually. Root vegetables are typically thought of as candidates for braising, but when they are cut into thin sticks, they are perfect for stir-frying, and that makes for a quick side dish. I always feel a bit cheated when I see fennel bulbs sold with their stalks trimmed off, because I like the look and taste of the feathery fronds. If the only bulbs you can find are trimmed, substitute flat-leaf parsley for the garnish.

Ingredients

  • 1 fennel bulb, preferably with stalks and feathery fronds attached, about 14 oz/400 g
  • 5 medium carrots, about 13 oz/370 g
  • 2 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • ¾ tsp. kosher or fine sea salt

Method

  1. Trim the stalks off the fennel bulb, reserving enough of the feathery fronds to yield 1½ tbsp. chopped. Set aside. Trim the bottom of the fennel bulb to remove any brown spots and then cut in half lengthwise. Use a paring knife to notch out the core from both sides. Cut each fennel half into thin wedges and separate any layers attached at the base. Set aside in a large bowl.
  2. Trim and peel the carrots, then cut into sticks about 2½ in/6 cm long and about ¼ in/6 mm thick. Toss the carrots with the fennel.
  3. In a nonstick wok or a large, deep frying pan, heat the oil over medium-high heat and swirl to coat the pan. Add the garlic and allow it to sizzle in the oil until fragrant but not brown, about 15 seconds. Immediately add the fennel and carrots and, using tongs, stir-fry the vegetables until crisp-tender, about 5 minutes. Add the salt and fennel fronds and toss to distribute evenly. Serve immediately.

© 2012 All rights reserved. Published by Chronicle Books.