Fennel and Carrot in Cream
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.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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
Global Ratings:
(52)
Reviews in English (43)
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)