Carrot and Fennel recipe

All Recipes Side Dish Vegetables Carrots

Ingredients

1 teaspoon olive oil
3 carrots, shredded
1 fennel bulb, trimmed and diced
½ teaspoon ground coriander
¼ teaspoon fennel seeds
⅓ cup heavy cream

Nutrition Info

197.5 calories
carbohydrate: 10.3 g
cholesterol: 54.3 mg
fat: 17.4 g
fiber: 4 g
protein: 2.4 g
saturatedFat: 9.5 g
servingSize: -
sodium: 78.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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

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