Summary

Ingredients

• 1 clove garlic
• 1 tuber fennel, (approx. 300 g)
• 300 g carrot (s)
• 3 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon orange (n), finely grated peel, untreated
• 100 ml orange juice
• some salt and pepper
• Cayenne pepper

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Instructions

1. Peel the garlic clove and cut into thin slices. Clean the fennel bulb, put the greens aside. Halve the tuber and cut out the hard stalk in a wedge shape. Cut the halves into thin strips. Peel the carrots and cut into thin slices.
2. Sauté the fennel, carrots and garlic in 3 tablespoons of hot olive oil. Add honey, orange peel and juice. Season with a little salt, pepper and cayenne pepper. Cover and simmer over medium heat for about 8 to 10 minutes. Chop the fennel greens and sprinkle over the vegetables.