Carrot and Fennel

Carrot and Fennel

Ingredients

  • 1 teaspoon olive oil
  • 3 carrots, shredded
  • 1 fennel bulb, trimmed and diced
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon fennel seeds
  • 1/3 cup 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. 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.

05/21/2018
Carrot and Fennel, recipe PT15M PT1H 5 455 calories

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