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"A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired." — MEGANWH
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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
I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.
Be sure to really dice the fennel. Smaller pieces are better!
34 Ratings
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 milk to 3-4T/1c to give it the creaminess it seemed like it should have.
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!
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!
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 coconut milk in place of the cream. Hubby really enjoyed it as well. Thanks for this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot and Fennel
Serving Size: 1/2 of a recipe Servings Per Recipe: 2 Amount Per Serving Calories: 197 Calories from Fat: 157
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