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.
