Carrots with Sherry and Fennel

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            FOOD FUNNY
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Thanks to "Torchlakecosier" for this true food funny about an
enterprising young food service professional:

When my son Chris was about fourteen we lived within walking
distance of his school, but since I worked all day I usually gave
him lunch money. After a few weeks (so I'm a little slow) I
realized that my stocks of canned pasta and frozen pizza were
disappearing fast. Discreet enquiries uncovered the fact that not
only was Chris walking home, making his own lunch, and pocketing his
lunch money, but he was also bringing several of his friends, making
lunch for them, and pocketing their lunch money.

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            TODAY'S RECIPE
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This sophisticated picnic dish can be made ahead and refrigerated
before you head out the door, or you can take the foil packet along
and cook it over a campfire if you prefer your veggies hot.

Carrots with Sherry and Fennel

1 Tbs (15 ml) olive oil
1 1/2-2 lbs (700-900 g) small carrots, peeled
3 Tbs (45 ml) dry sherry, port, or Marsala wine
2 tsp (10 ml) sugar
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste

Line a small baking dish with aluminum foil, leaving plenty to
overlap. Coat the foil with the olive oil, and place the carrots in
the center. Sprinkle with the remaining ingredients and fold the
edges of the foil into an envelope, crimping the edges. Bake in a
preheated 400F (200C) oven for about 20 minutes, until the carrots
are tender. Serve chilled or at room temperature. Makes 6 to 8
servings.
Received on Wed Jul 6 07:20:34 2005