Braised carrots, rainbow chard and fennel

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How to make Braised carrots, rainbow chard and fennel

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 25g butter
  • 1 tablespoon extra virgin olive oil
  • 2 bunches baby (Dutch) carrots, trimmed, peeled
  • 1 garlic clove, thinly sliced
  • 1/2 cup Massel chicken style liquid stock
  • 1/4 cup dried cranberries
  • 1 baby fennel, trimmed, thinly sliced (fronds reserved)
  • 1/2 bunch rainbow chard, trimmed
  • 2 tablespoons fresh dill leaves
  • 1 tablespoon pomegranate molasses

Method

  • Step 1 Heat butter and oil in a large frying pan over medium-high heat. Add carrot and garlic. Cook, turning carrot, for 3 to 4 minutes or until just starting to colour. Add stock, cranberries and fennel. Season with pepper. Bring to a simmer.
  • Step 2 Meanwhile, cut chard stems into 7cm lengths. Cut in half lengthways. Add stems to pan. Toss to coat in stock. Place chard leaves on top of vegetables. Cover. Cook for 1 to 2 minutes or until leaves are just starting to wilt.
  • Step 3 Using tongs, transfer mixture to a serving platter. Sprinkle with reserved fennel fronds and dill. Drizzle with pomegranate molasses. Season to taste with salt and pepper. Serve.

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