Smoky Spanish Carrots and Fennel with Toasted Hazelnuts
type: side dish
author: robin,
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Smoky Spanish paprika adds depth to caramelized fennel and carrots. Adapted, loosely from Susie Middleton's Fast, Fresh and Green.
  1. Heat olive oil over medium heat and add carrots and fennel. Season with salt. Cook on low until tender and caramelized, ~30 min. They should be brown and roasty, and it's easier to do this if you don't stir them too much at first, then stir more later.
  2. When all is cooked, add sherry and stir until evaporated.
  3. Sprinkle with paprika. Garnish with the toasted hazelnuts.
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