It’s Tuesday! You’re back from an exhausting work trip, and too
lazy tired to stop at the grocery store on the way home. You open the fridge. The landscape is barren: slimy cilantro, moldy sour cream, suspiciously dated milk, a package of tofu. There’s hope in the freezer. Frozen salmon filets and beluga lentils in the pantry make a quick meal, but what is a home-cooked meal without vegetables, especially after several days of restaurant and hotel cuisine?
Lying in the produce drawer you find some carrots and half-used fennel bulb from last week’s shopping. You remember the delicious carrots you had at Thanksgiving last year, and then: the languishing cache of smoked paprika in the spice cabinet, and those hazelnuts from last summer that may or may not be bordering on rancid. Hallelujah! A vegetable side dish fit for a Thanksgiving table is re-created on another dark winter evening while lentils cook.
|Smoky Spanish Carrots and Fennel with Toasted Hazelnuts|
- 1/4 cup olive oil
- 1 lb carrots, cut into coins
- 1 small fennel bulb, chopped into small pieces (or half a big bulb)
- pinch of salt
- 1 Tbsp. sherry or rice wine
- 1/2 tsp. smoked Spanish paprika
- 3 Tbsp. chopped, toasted hazelnuts
- 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.
- When all is cooked, add sherry and stir until evaporated.
- Sprinkle with paprika. Garnish with the toasted hazelnuts.