Reviewed: Dec. 5, 2011

This is the first time I've ever used fennel. This recipe is so delicious. I didn't have fennel seeds, so just used a tiny bit of ground coriander as seasoning, along with salt and pepper. I'll be making this again, for sure.

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Reviewer:

OCLAIRE

Reviewed: Oct. 25, 2011

Delicious! I used 1/2 & 1/2 instead of heavy cream.

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Reviewer:

sailorgirl

Reviewed: Aug. 18, 2011

Was surprisingly good. I used almond milk instead of heavy cream since I'm on a dairy free diet right now and coconut oil instead of olive oil. I also added some salt and pepper at the end. I could see this making a good soup.

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Reviewer:

gapey

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Sultan, Washington, USA

Reviewed: Aug. 10, 2011

Love this recipe, made it several times!! Last time had no coriander so used a "curry" grinder of spices that had 21% coriander plus fennel & other spices. Worked well, just a bit more spicy than original recipe.

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Reviewer:

delhut

Reviewed: Jul. 30, 2011

Delightful! Things I did differently: I roasted all of it in the oven together before putting it in a saucepan, because I had the oven on to roast other veggies too. I used soy milk because we can't do dairy. I bet it would be wonderful cold too!

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Reviewer:

CT Kelly

Reviewed: Jul. 7, 2011

Good but very heavy - would be good in the winter, perhaps with some fresh mushrooms added.

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Reviewer:

chrisdwilliams

Cooking Level: Expert

Reviewed: Apr. 12, 2011

Very tasty. I used 4 large carrots thinly sliced instead of shredded. Large fennel bulb, minus the stalks and leaf-y things. For seasoning I used 1/4 tsp. coriander & fennel & turmeric, 1/2 tsp. seasoned salt & garam masala & garlic powder & chili flakes. Increased the cream to 1/2 cup as we like out dishes a little sauce-y. I would probably use fresh onion and garlic next time. This could use some pepper too. Not sure how I'd like this as a soup, but it tastes great as a side-dish.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 8, 2011

Prepared just like the recipe and I'm getting ready to make it again for a pot luck. A bit different than the usual fare at a pot luck but I think everyone will like it.

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Reviewer:

Fairylander

Reviewed: Apr. 18, 2010

I don't like cooked carrots, but I enjoyed this. My husband, on the other hand, who loves cooked carrots, didn't like it at first, but it grew on him. I used coconut oil and coconut milk, and I even added some dried unsweetened coconut, and I simmered it covered for about 20 minutes to absorb all the liquid. I think this would be good with caramelized onions and topped with fresh cilantro.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Apr. 17, 2010

Lovely..... my girlfriend cooked this for me using coconut milk instead of cream as i have a dairy intolerence and it was gorgeous and tasty like her!

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