Cooking in Season: Honeycrisp Apples

Ingredients

  • 2 teaspoons fennel seeds
  • 2 bunches organic baby carrots, scrubbed and sliced in half (or 1 bunch large carrots, sliced in half and then in quarters)
  • 2 small shallots (or 1 large), ends trimmed and sliced with half-inch thickness 
  • 2 teaspoons extra virgin olive oil, plus more to finish
  • sea salt + fresh ground pepper
  • 1 honeycrisp apple, cored and shaved thin (using a mandolin or a sharp knife)
  • handful fresh parsley, roughly chopped
  • juice from half of 1 blood orange
  • 1 tablespoon toasted sesame seeds, to top

Instructions

  1. preheat oven to 375°.  line a rimmed baking sheet with parchment paper.  set aside
  2. heat a small pan over medium-low heat, add fennel seeds; shake pan back and forth a few times so they don’t burn or stick.  toast seeds for 3-4 minutes, until fragrant and slightly brown.  remove from heat and place in a mortar; once cooled, grind with pestle.  set aside
  3. in a large bowl, combine sliced carrots, shallots, crushed fennel, olive oil, and salt and pepper to taste. turn out onto the prepared baking sheet and roast in oven for 20-25 minutes, until lightly browned and tender.  set aside and let cool slightly
  4. in a serving bowl, combine the roasted carrots and shallots with shaved apples, toss in the chopped parsley, drizzle with olive oil, blood orange juice, and toasted sesames; taste and adjust seasoning.  serve warm or at room temperature

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By | 2019-09-06T12:59:13+00:00 September 6th, 2019|Uncategorized|