Spring Carrots with Fennel & Citrus

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Yields 6 servings (1/2 c. each)

1 tbsp. extra virgin olive oil
2 tsp. fresh garlic, minced
1 lb. carrots, peeled and julienned
4 oz fresh fennel, thinly sliced
1 tsp. fresh dill
1 tsp. fresh thyme
1 dash sea salt, fine
1 tbsp. yuzu citrus juice
1 tbsp. lemon juice

Heat olive oil in a pan; add garlic and saute until fragrant. Add the carrots, fennel, dill, and thyme.

Cover and allow to cook until tender. Once the carrots and fennel are tender, add the yuzu and lemon juices and cook until evaporated. Season with salt to taste.