Carrot and Fennel Recipe - Allrecipes.com
Carrot and Fennel Recipe
  • READY IN 30 mins

Carrot and Fennel

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
Apr 06, 2009

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

 
Most Helpful Critical Review
Jan 18, 2010

Be sure to really dice the fennel. Smaller pieces are better!

 
Mar 04, 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.

 
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.

 
Aug 31, 2008

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 milk to 3-4T/1c to give it the creaminess it seemed like it should have.

 
Nov 25, 2009

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 family style, topped with chopped fennel tops and lemon slices. It looks as good as it tastes!

 
Apr 08, 2008

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!

 
Mar 11, 2010

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 recipe!

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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