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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 qt. water (in a 3 quart pot or sauce pan)
- 1 tsp. kosher salt
- 1 lemon
- 2 lb. baby carrots
- 2 Tbsp. extra virgin olive oil
- 1 tsp. Herbes de Provence
- 1/2 tsp. fennel seeds
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup vermouth (or a dry white wine)
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