Creamy Carrot and Fennel
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
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.
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!)
Ingredients
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
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.
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!)
Notes
