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Spanish Carrots With Fennel, Toasted Hazelnuts And Slide Ridge Honey Wine Vinegar

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Spanish Carrots With Fennel, Toasted Hazelnuts And Slide Ridge Honey Wine Vinegar

Ingredients

  • 1 lb rainbow carrots, peeled, trimmed, and cup into 3/4 in coins
  • 1 small fennel bulb, trimmed, cored, and cut into 3/4 in slices
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 tablespoon honey wine vinegar or sherry
  • 1/2 teaspoon spanish smoked paprika
  • 3 tablespoons hazelnuts, toasted and chopped
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