Creamy Carrot and Fennel


Creamy Carrot and Fennel

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March 29, 2017

Creamy Carrot and Fennel


1 t olive oil

3 carrots, shredded

1 fennel bulb, trimmed and diced

1/2 t ground coriander

1/4 t fennel seeds

1/2 C heavy cream


1Heat 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.

2 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. (Can also puree this and make a soup!)