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Carrot and Fennel

Carrot and Fennel

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MEGANWH

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

Chef4Six
51
4/6/2009

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

Sonia S.
38
3/4/2009

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.

michiganfoodie
27
8/30/2008

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.