2 small fennel bulbs 4 carrots 1pt/600ml vegetable stock juice and zest of an orange 1 tsp. sugar salt and freshly ground black pepper
Instructions
1) Trim the fennel and cut into quarters. Peel and halve carrots vertically.
2) Layer vegetables in a shallow pan and pour over stock and orange juice. Sprinkle over orange zest and sugar. Season with salt and freshly ground black pepper.
3) Cover and bring to the boil. Turn down to simmer and cook for 15 minutes or until vegetables are tender.
4) Transfer vegetables to a serving dish and keep hot. Bring braising liquid to the boil and reduce slightly. Pour over vegetables just before serving.
