Although it says marmalade, there really is no citrus peel here, it is just that the carrot shreds look like orange zest. Use this to top fish, pork chops, or chicken roasted with a fennel coriander seed crust (see the recipe). You want to have your Ben-Riner or mandolin handy for this recipe to make things easier, but a sharp knife can do the trick as well. The best pan for this recipe is a “chef’s pan”.
INGREDIENTS:
4 Mokum carrots, peeled and cut into 1½-inch long matchsticks on the medium blade of a Ben-Riner 2 fennel bulbs, trimmed and halved across the width, most of the core removed, sliced 1/8th-inch or thinner on a fixed blade slicer 1 medium-small yellow or white onion, halved through the root and sliced into very thin half-moons 1 tablespoon sugar ½ teaspoons fresh thyme, chopped ½ teaspoon fennel seed, powdered ½ teaspoon coriander seed, powdered Salt and pepper to taste Neutral flavored oil such as grapeseed or light flavored olive oil, as needed Water as needed Optional-lemon juice to tasteMETHOD:
Heat a 2½-quart chef’s pan or sauteuse with a tight-fitting lid over medium-high heat. When hot, add 2 tablespoons oil and heat up. Add the fennel and toss to coat. Sauté for 3-5 minutes until it starts to color.
Make a well in the center and add the onions. Stir to coat with oil, then toss to combine.
Turn down the heat to medium or medium-low and cook until the vegetables are wilted and beginning to color. Season with a good pinch of salt, some pepper, and half the thyme, fennel, and coriander powder, and toss to mix in.
Turn the heat to low and continue cooking until the vegetables begin to look like they are “melting”. At this point, make a well in the center of the pan and add the sugar. Once the sugar starts to melt, pile the carrot matchsticks onto the sugar and turn them with tongs to coat. Spread the carrots and cover with the fennel-onion mixture and cook 3 minutes. Then toss everything together.
At this point the vegetables should be turning golden. Add enough water to come halfway up the vegetables. Put the top on and cook until the vegetables are quite soft and the liquid is turning syrupy. If you are running low on liquid, add some more and replace the lid. Cook until the liquid has reduced and the vegetables have reached a jam-like consistency. Scatter with the rest of the seasonings and mix in. Cook a few minutes more to wake up the flavors of the spices.
Taste the marmalade. If it seems a little flat, squeeze a little lemon juice over the vegetables and stir in. Taste for balance, adding more if needed. The lemon should not be a discrete flavor, but an enhancement to the others, setting them off and brightening them if needed.
Once the pan’s contents have thickened, you are done. Use warm or allow to cool and transfer to a jar. Will keep 1-2 weeks (or more) in the refrigerator.
Chef’s Notes: Use this as a topping for chicken, fish, or pork. Smear on sandwiches, pizza, or crostini. Add it to soups to boost flavors also.
Yield: Around 1 pint
Source: Chef Andrew E Cohen
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