Caramelized Fennel, Turnips, and Carrots

Name: Caramelized Fennel, Turnips, and Carrots
Yield: 4 servings
Ingredients: Kosher salt; 1 large bulb fennel, trimmed and cut into 4 wedges (or substitute smaller fennel, cut in half); 6 baby turnips, tops removed and halved (see note about tops below); 6 baby carrots, peeled and ends trimmed; 2 leeks (optional), sliced about 1 inch thick; 1 tablespoon extra virgin olive oil; 1/2 tablespoon melted unsalted butter; Freshly ground black pepper; ½ teaspoon chopped fresh thyme

Serves 4

Adapted from Chef Joanne Weir

carrots fennel leeks turnips

Method

No method steps are recorded for this recipe.

From the farm's kitchen

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