Carrot and Fennel Recipe
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Carrot and Fennel

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

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (23)

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

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Original Recipe Yield 2 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 197 | Total Fat: 17.4g | Cholesterol: 54mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 6, 2009 by Chef4Six   view full review
I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 4, 2009 by Sonia S.   view full review
This is so yummy! I added a 1/2 chopped onion, 1/2 tspn of salt, 1/2 tspn of red pepper, 1/2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 31, 2008 by gwyner   view full review
Really excellent. Needed a good helping of salt and pepper, and turned out great. I used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 30, 2008 by michiganfoodie   view full review
Wonderful recipe, my husband and I both loved it. Has a natural sweetness due to the cooked...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Nov. 25, 2009 by Corrina   view full review
Loved it!! Making it again for Thanksgiving. The only changes I made where a) I used half...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 8, 2008 by Caroline C   view full review
I added chicken broth to make it into soup. I omitted the fennel seeds as I find them rather...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 11, 2010 by bewachty   view full review
I just finished making this and it really is very delicious. I used fat free evaporated milk...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 24, 2009 by rhettsgirl1   view full review
Yummy! I omitted the fennel seeds and added a little garam masala spice. I didn't have any...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 12, 2007 by ellenisland   view full review
Wonderful recipe; can't wait to make again. I didn't have coriander, so I used curry powder,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 5, 2010 by kelly   view full review
lovely soup. will eliminate the fresh coriandar next time as they seemed a little...

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