Boiled Carrots with Fennel Seeds and Citrus

Name: Boiled Carrots with Fennel Seeds and Citrus
Yield: Serves 4
Ingredients: 1 pound, carrots, peeled; 2 teaspoons, salt; 1 tablespoon, extra-virgin olive oil; 1 teaspoon, lemon juice, plus extra for serving; 1/2 teaspoon, grated orange zest; 1/2 teaspoon, fennel seeds, crushed; 1 tablespoon, chopped fresh parsley

Side Dishes
Vegetables
Vegetarian
Quick

By Andrea Geary ･ Appears in Cook's Illustrated January/February 2017

It’s time to get reacquainted with a neglected cooking method.

SERVES 4

TIME 30 minutes

Boiled Carrots with Fennel Seeds and Citrus

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