Carrot and Fennel


A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
2 servings


  • 1 teaspoon olive oil

  • 3 carrots, shredded

  • 1 fennel bulb, trimmed and diced

  • ½ teaspoon ground coriander

  • ¼ teaspoon fennel seeds

  • cup heavy cream


  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.

Nutrition Facts (per serving)

198 Calories
17g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 198
% Daily Value *
Total Fat 17g 22%
Saturated Fat 10g 48%
Cholesterol 54mg 18%
Sodium 78mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 14%
Total Sugars 0g
Protein 2g
Vitamin C 15mg 73%
Calcium 90mg 7%
Iron 1mg 6%
Potassium 533mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.