Yield: 4 servings

Caramelized Carrots & Fennel with Ricotta and Walnuts

Caramelized Carrots with Fennel and Ricotta from Blossom to Stem | www.blossomtostem.net

This simple side dish highlights the natural sweetness in carrots and fennel, which play particularly well together. They get cooked in a pressure cooker or Instant Pot in a few minutes (if you don't have one you could cook them in a covered pot over low heat for about 45 minutes). For the best results go with the best, freshest ricotta you can get your hands on or try making your own (it's easy). I like this alongside just about any protein, it also makes a lovely light vegetarian meal tossed with cooked farro.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3/4 pound carrots
  • 2 bulbs fennel
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon kosher salt
  • 1/2 cup walnuts
  • 2 tablespoons olive oil
  • juice of one half of a lemon
  • 2/3 cup fresh ricotta

Instructions

  1. Wash and trim the carrots, no need to peel. Slice into 2-inch pieces (if the carrots are thick, slice them in half lengthwise). 
  2. Trim off the feathery stalks of the fennel right at the top of the bulb, reserving a few of the nicest fronds for finishing the dish. Trim off a sliver of the base of the bulb and any dry or shriveled portions of the outer layer, then slice the bulb in half from top to bottom, then slice each half into quarters.
  3. If using a manual pressure cooker, heat over medium-high heat, if using an electric pressure cooker/Instant Pot use the saute function. Add the butter, garlic, fennel seed, coriander seed, carrots, and fennel and salt and saute for about 5 minutes, or until you can see some spots of caramelization on the fennel. Close the pressure cooker and bring to high pressure and cook for 2 minutes. Manually release the pressure.
  4. While the pressure is releasing, toast the walnuts in a dry pan over medium heat until they smell fragrant. Transfer to a cutting board and give them a rough chop. Transfer the carrots and fennel to a serving bowl or platter and toss with olive oil and lemon juice, dollop with ricotta, and sprinkle with walnuts and reserved fennel fronds. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 20mgSodium: 415mgCarbohydrates: 24gFiber: 5gSugar: 13gProtein: 8g