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

Megan Holbrook
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

197 calories; 17.4 g total fat; 54 mg cholesterol; 78 mg sodium. 10.3 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2009
I made this into soup - I pureed everything together - and it was fabulous! I left out the cream. Read More
(57)

Most helpful critical review

Rating: 2 stars
11/13/2012
I am a huge fan of healthy unique recipes. But this pretty much tastes like steamed carrots (which would have been much faster). Read More
(1)
61 Ratings
  • 5 star values: 33
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/06/2009
I made this into soup - I pureed everything together - and it was fabulous! I left out the cream. Read More
(57)
Rating: 5 stars
04/06/2009
I made this into soup - I pureed everything together - and it was fabulous! I left out the cream. Read More
(57)
Rating: 5 stars
03/04/2009
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. Read More
(44)
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Rating: 5 stars
08/30/2008
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. Read More
(37)
Rating: 5 stars
11/25/2009
Loved it!! Making it again for Thanksgiving. The only changes I made where a) I used half and half instead of cream and b) I added a splash of dry sherry with the half and half. I served it family style topped with chopped fennel tops and lemon slices. It looks as good as it tastes! Read More
(23)
Rating: 5 stars
08/31/2008
Really excellent. Needed a good helping of salt and pepper and turned out great. I used some butter and whole milk (had no cream) and eventually needed to increase the amount of butter/whole milk to 3-4T/1c to give it the creaminess it seemed like it should have. Read More
(22)
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Rating: 4 stars
04/08/2008
I added chicken broth to make it into soup. I omitted the fennel seeds as I find them rather soapy-tasting compared to fresh fennel. Turned out great. Thanks! Read More
(20)
Rating: 5 stars
03/11/2010
I just finished making this and it really is very delicious. I used fat free evaporated milk and it worked perfectly! I did add some salt and two tblsp. butter to add to the taste...lovely recipe! Read More
(12)
Rating: 4 stars
02/24/2009
Yummy! I omitted the fennel seeds and added a little garam masala spice. I didn't have any heavy cream so I used milk and butter instead. Lovely flavor but I think next time I'll use some coconut milk in place of the cream. Hubby really enjoyed it as well. Thanks for this one! Read More
(11)
Rating: 4 stars
03/12/2007
Wonderful recipe; can't wait to make again. I didn't have coriander so I used curry powder I substituted 1/4 C. half-n-half for the 1/3 C. heavy cream and I used just a scant 1/4 t. anise seed. How fun it is to try a new veggie (fennel)! Read More
(9)
Rating: 2 stars
11/13/2012
I am a huge fan of healthy unique recipes. But this pretty much tastes like steamed carrots (which would have been much faster). Read More
(1)