TFM_Braised carrot & fennel in cider, poivron roti et ossau iraty rapé
45 min
Average: 4.8 (8 votes)

Braised Carrots & Fennels in Cider, Roasted Peppers and Ossau Iraty

For the zero waste challenge, during the Foodies Challenge, David Kelly offered us this pretty dish. An anthology of vegetables that makes you want to eat them!

Ingredients For



Pre heat the oven to 180c 
Place the peppers onto a tray and splash with oil, then into the oven for 10 to 15 minutes until the skins start to blister. Remove and cover with cling film or foil. 
When the peppers have cooled remove the skin,pips then cut as you like. 


Peel and cut the carrots in half, cut the fennel into 6 pieces and place into a pan with the cider,garlic and a knob of butter. bring to a light simmer and continue until the liquid is reduced by 50%.
Then pop this into the oven just until the carrots give way to a knife prick.


Assemble to carrots and fennel on a plate, add the reduced cider and butter, evenly spread the roast peppers and finish by microplanning the ossau iraty over the top.

The French touch you need in your inbox

Please complete this field
Your registration is confirmed