Carrot and Fennel

Carrot and Fennel

29 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MEGANWH
Recipe by  MEGANWH

“A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned. Mix in the heavy cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.

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Reviews (29)

Rate This Recipe
Chef4Six
51

Chef4Six

I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.

Sonia S.
37

Sonia S.

This is so yummy! I added a 1/2 chopped onion, 1/2 tspn of salt, 1/2 tspn of red pepper, 1/2 tspn of garam masala, and 1/2 tspn of turmeric powder.

michiganfoodie
24

michiganfoodie

Wonderful recipe, my husband and I both loved it. Has a natural sweetness due to the cooked carrots and fennel bulb. I made this recipe exactly as written.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Orange and Fennel Salad

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