Carrot and Fennel27 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
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 197 cal
- 17.4 g
- 10.3 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"I made this into soup - I pureed everything together - and it was fabulous! I left out the cream...." See more"
"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"
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