Braised Carrots Rainbow Chard And Fennel Recipe

Recipe By Slurrp

This recipe combines the earthy sweetness of braised carrots with the vibrant colors and flavors of rainbow chard and fennel. The carrots are cooked until tender in a flavorful broth, while the rainbow chard and fennel add a fresh and slightly bitter taste. This dish is a perfect side for any meal and can be enjoyed by both vegans and vegetarians.

4.7
28 Rating -
Rate
Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Braised Carrots Rainbow Chard And Fennel
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ingredients serve

Ingredients for Braised Carrots Rainbow Chard And Fennel Recipe

  • 1/2 Large Carrots, Peeled And Sliced
  • 0.13 Fennel Bulb, Sliced
  • 0.13 bunch Rainbow Chard, Stems Removed And Leaves Chopped
  • 1/4 cup Vegetable Broth
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Braised Carrots Rainbow Chard And Fennel Recipe

Cooking Directions

  • STEP 1.Start by peeling and slicing the carrots into thin rounds.
  • STEP 2.In a large skillet, heat olive oil over medium heat and add the sliced fennel. Cook until the fennel starts to soften, about 5 minutes.
  • STEP 3.Add the sliced carrots and vegetable broth to the skillet. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15-20 minutes, or until the carrots are tender.
  • STEP 4.While the carrots are cooking, prepare the rainbow chard by removing the tough stems and chopping the leaves into bite-sized pieces.
  • STEP 5.After the carrots are tender, add the rainbow chard to the skillet. Cook for an additional 5 minutes, or until the chard is wilted.
  • STEP 6.Season with salt and pepper to taste, and serve hot as a side dish.

Cooking Tips

  • For added flavor, you can sauté some minced garlic along with the fennel.
  • If you prefer a softer texture, you can cook the carrots for a longer time.
  • Feel free to add other herbs and spices, such as thyme or paprika, to enhance the flavor.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply warm the dish in a skillet over medium heat until heated through.
  • Serve the braised carrots, rainbow chard, and fennel as a side dish alongside roasted chicken or grilled fish.
Nutrition
value
76
calories per serving
4 g Fat3 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    3g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    90mg
  • Iron
    1mg
  • Vitamin A
    1740mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    54mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp