Carrot and fennel with cream

    Carrot and fennel with cream


    40 people made this

    About this recipe: Grated carrots and sliced fennel bulb are gently cooked in olive oil, then combined with double cream and seasoned with ground coriander. A lovely side dish for pork.

    Serves: 2 

    • 1 teaspoon olive oil
    • 3 carrots, coarsely grated
    • 1 fennel bulb, trimmed and diced
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon fennel seeds
    • 75ml double cream

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in a frying pan over medium heat. Stir in the carrots and fennel, and season with ground coriander and fennel seeds. Cook until golden brown.
    2. Stir in the cream and reduce heat to low. Cook until the cream has warmed through; serve.

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