Bougnat chef Bernard Vard suggests serving these carrots with meat or fish.


1 1/2 ounces butter

8 carrots, peeled and sliced

4 tablespoons sugar

6 medium shallots, peeled

1 fennel bulb, sliced, with greens reserved

5 ounces chicken or vegetable stock

Salt and pepper

Orange and lemon zest


Melt butter in pot. Add carrots and sweat for 5 minutes on low heat. Add sugar and cook slowly until sugar starts to caramelize; add shallots. Cook for another 5 minutes. Add fennel and stir. Add stock. Simmer for 15 to 20 minutes. Add salt and pepper to taste. Garnish with citrus zest and fennel greens.