Braised Carrots and Fennel for Pesach

These vegetable recipes use a technique called braising – first you sauté the vegetables in oil and then add a small amount of liquid to finish the cooking. The result is a crisp-cooked vegetable in a flavorful sauce.

Sweet and Sour Braised Carrots (Parve)

This recipe (and the fennel recipe that follows) uses a technique called braising – first sauté the vegetables in oil and then add a small amount of liquid to finish the cooking. The result is a crisp-cooked vegetable in a flavorful sauce.

2 tablespoons olive oil

2 pounds (1 kilo) carrots, sliced diagonally

1/8 teaspoon ground cinnamon

¼ cup unsweetened grape juice

2 tablespoons red wine vinegar

½ cup water

¼ teaspoon salt

Freshly ground pepper

Heat the olive oil in a medium-sized saucepan. Add the carrots and cinnamon and cook, stirring occasionally for 5 minutes.

Add the juice, vinegar, water, salt and pepper to the carrots and mix well. Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes.

Serves 6-8

Italian-Style Braised Fennel (Parve)

3-4 fennel bulbs

2 tablespoons olive oil

½ cup water

Salt

Freshly ground pepper

Trim the root and stem ends of the fennel. Remove any tough outer leaves. Slice the fennel in half lengthwise, remove the core, and rinse well.

In a large sauté pan, heat the olive oil and then add the fennel in one layer. Cook the fennel until it turns golden brown, turning occasionally. Add the water (it should barely cover the fennel) and salt and pepper to taste. Bring the water to a gentle boil and cook, uncovered, until the fennel is tender and most of the water has evaporated.

Serve warm or at room temperature.

Serves 6