Farfafelle with caramelized carrots and fennel

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Yesterday I had a sleepover at with my sister in her new apartment. She just came back from Costa Rica so I really wanted to hear about all her adventures. Because she just came back from holiday, there wasn’t a lot of food in the apartment. So I had to improvise, but it turned out really well!

Farfafelle with caramelized carrots and fennel

Ingredients: 1 big carrot, 3/4 bulb of fennel, 1 clove of garlic, 1 shallot, olive oil, 3 tablespoons of honey, 1/4 glass of champagne, 2 1/2 cups of farfalle

Slice the carrots into slices of o,5cm. Quarter the fennel and then slice it same af the carrots. Chop the garlic and the shallot. Fry the onion and the garlic in the olive oil, until they start going translucent. Boil some water.  Add the fennel and the carrots to the pan with the onions and let them cook for about 5 minutes so they softened a little. Put the pasta in the water (Follow the instructions on the pasta package), Stir the carrots fennel mixture occasionly. Add the champagne to carrots and fennel. Let it cook for 5 more minutes until the carrots have blackened a little (that means they have caramelized. Drain the pasta, and add the carrot fennel mixture to the pasta! I personally don’t think it need cheese but you can always add some grated parmesan.

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