Fennel and Carrot in Cream

    Fennel and Carrot in Cream


    40 people made this

    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.

    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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