Carrot and Fennel

27 Reviews

Prep: 15 min
Cook: 15 min
Ready In: 30 min

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

Ingredients

1 teaspoon olive oil
3 carrots, shredded
1 fennel bulb, trimmed and diced
1/2 teaspoon ground coriander
1/4 teaspoon fennel seeds
1/3 cup heavy cream

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Metric US

Original recipe yields 2 servings

Directions

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.

Nutrition

Amount Per Serving (2 total)

Calories
197 cal
10%

Fat
17.4 g
27%

Carbs
10.3 g
3%

Based on a 2,000 calorie diet

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Reviews (27)

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Chef4Six

Apr. 6, 2009

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

Sonia S.

Mar. 4, 2009

"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. ..." See more"

michiganfoodie

Aug. 30, 2008

"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. ..." See more"

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