Butter Braised Carrots with Fennel and Orange Zest

2 tablespoons unsalted butter

1 large shallot, minced (a heaping ¼ cup)

1 teaspoon coriander seed, crushed

2 small bulbs or 1 medium bulb fennel, plus a few fennel fronds for optional garnish

2 strips of orange peel, removed with a vegetable peeler, each about ¾-by-2-inches

1 pound carrots, trimmed, scrubbed well and cut into ½-by-2-inch sticks

1 teaspoon kosher salt, or more as needed

Freshly ground black pepper

¼ cup dry vermouth or dry white wine

½ cup water

Melt the butter in a large skillet or shallow braising pan over medium heat. Add the shallot and coriander seed; cook for about 5 minutes, stirring occasionally, until the shallot is translucent.

Trim the fennel bulb(s); if desired, reserve a handful of the fennel fronds and coarsely chop them. Cut the fennel bulb into ½-inch-thick wedges.

Stir the orange peel and fennel into the shallot mixture until evenly coated; cook until the fennel just begins to sizzle, about 4 minutes. (This will give the fibrous fennel a head start on the quicker-cooking carrots.) Add the carrots, and season with the salt and a good pinch of pepper. Add the vermouth or wine; once it begins to bubble, add the water. Cover, and reduce the heat to medium-low; cook for about 40 minutes, stirring once or twice.

Uncover; increase the heat to medium and let the liquid reduce for about 5 minutes or until it nicely coats the vegetables. Taste, and adjust the seasoning as needed. Discard the orange peel, if you like. Serve hot or warm, garnished with the fennel fronds, if using.

Serves four to six.

Nutrition values per serving (based on 6): 100 calories, 2 g protein, 14 g carbohydrates, 4 g fat (3 g saturated), 10 mg cholesterol, 410 mg sodium, 5 g dietary fiber, 7 g sugar.

Molly Stevens