Lemony Roast Carrot Compote

52_nine_col

Course Side Dishes

Ingredients in this Recipe

1 bulb fennel, sliced thin (a mandoline is helpful)
1 large sweet onion, halved pole to pole and then thinly sliced
1 pound carrots, trimmed, peeled and sliced into coins
1 teaspoon salt
2 large meyer lemons
2 4 tablespoons olive oil
4 yukon gold potatoes, cut into small cubes
salt and fresh ground black pepper to taste

Recipe Preparation

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