Fennel and Carrot in Cream

    30 minutes

    Fennel and carrots are sautéed in olive oil before coriander seeds, fennel seeds and cream are added. It has a slight Indian flavour to it but goes well with any fried or barbecued meat.

    40 people made this

    Serves: 2 

    • 1 teaspoon olive oil
    • 3 carrots, grated
    • 1 fennel bulb, trimmed and diced
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon fennel seeds
    • 1/3 cup (75ml) thickened cream

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in a frypan over medium heat. Stir in the carrots and fennel then season with coriander and fennel seeds. Cook until lightly browned.
    2. Mix in the cream then reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.

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    Reviews and Ratings
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    Reviews in English (46)


    I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.  -  05 Apr 2009  (Review from Allrecipes USA and Canada)


    This is so yummy! I added a 1/2 chopped onion, 1/2 tspn of salt, 1/2 tspn of red pepper, 1/2 tspn of garam masala, and 1/2 tspn of turmeric powder.  -  03 Mar 2009  (Review from Allrecipes USA and Canada)


    Wonderful recipe, my husband and I both loved it. Has a natural sweetness due to the cooked carrots and fennel bulb. I made this recipe exactly as written.  -  30 Aug 2008  (Review from Allrecipes USA and Canada)