Creamy Carrot and Fennel

Yields1 Serving

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

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

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Creamy Carrot and Fennel