Olive Oil-Braised Fennel and Carrots with Orange-Tarragon Vinaigrette

I found an old Cuisine at Home mag. yesterday, and saw this intriguing side. Here is the quote: "You know you've got a winning recipe on your hands when the staff hovers around the kitchen island and wolfs down braised fennel and carrots as if they were warm chocolate chip cookies!"
(serves 4)

1 cup water
1/3 cup EVOO
1 T. garlic, sliced
1 t. kosher salt, plus more to taste
Freshly ground pepper, to taste
1 fennel bulb, cut into wedges, leaving root intact (1 lb.)
8 oz. baby carrots
2 T. rice vinegar
1 t. orange zest, minced
1/4 t. Sugar in the Raw*
1 T. chopped fresh tarragon
1 orange, sliced into segments
10 dry-cured or kalamata olives, pitted and halved
Fennel fronds, for garnish

To cook the vegetables: Combine water, oil, garlic, and 1 t. salt in a large saucepan. Add the fennel and carrots, and bring to a boil. Reduce heat to med.-low, cover, and simmer until veggies are tender, 15-20 min. With a slotted spoon, transfer veggies to a bowl, cover, and keep warm. Increase the heat under the saucepan to med.-high, and reduce liquid, uncovered, to 1/3 cup, 5 min. Strain the liquid, which will be mostly oil, into a cup.
To make orange-tarragon vinaigrette: Whisk vinegar, zest, sugar, S&P into braising liquid, then add tarragon. Divide fennel and carrots among 4 serving plates. Top with orange segments and olives. Drizzle 2 T. vinaigrette over each serving, and garnish with fennel fronds.

"Life is a great big canvas, and you should throw all the paint on it you can." ~ Danny Kaye

And, don't forget to have some FUN today!!!

Love,

MM