Carrots, Pecans and Fennel

From Friendly Foods

2 cups carrots, peeled and julienned (matchsticks)
1 tablespoon olive oil
½ cup thinly sliced fennel
¼ cup maple syrup
¼ cup roasted pecans
2 teaspoons cornstarch
1 tablespoon chopped fresh parsley

Steam carrots until tender-crisp. Heat oil in skillet, add fennel and sauté 2 minutes. Add maple syrup, pecans, and carrots and simmer briefly. Mix cornstarch and 1 tablespoon of water and stir into carrot mixture. Stir in parsley and serve. Four servings.

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