Carrot and Fennel

Carrot and Fennel


"A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired."
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30 m servings 197 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 40 Ratings

Most helpful positive review

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

Most helpful critical review

I am a huge fan of healthy, unique recipes. But this pretty much tastes like steamed carrots (which would have been much faster).

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

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.

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.

Really excellent. Needed a good helping of salt and pepper, and turned out great. I used some butter and whole milk (had no cream), and eventually needed to increase the amount of butter/whole...

Loved it!! Making it again for Thanksgiving. The only changes I made where a) I used half and half instead of cream, and b) I added a splash of dry sherry with the half and half. I served it ...

I added chicken broth to make it into soup. I omitted the fennel seeds as I find them rather soapy-tasting compared to fresh fennel. Turned out great. Thanks!

I just finished making this and it really is very delicious. I used fat free evaporated milk and it worked perfectly! I did add some salt and two tblsp. butter to add to the taste...lovely rec...

Yummy! I omitted the fennel seeds and added a little garam masala spice. I didn't have any heavy cream so I used milk and butter instead. Lovely flavor but I think next time I'll use some coconu...

Wonderful recipe; can't wait to make again. I didn't have coriander, so I used curry powder, I substituted 1/4 C. half-n-half for the 1/3 C. heavy cream and I used just a scant 1/4 t. anise see...