Carrot and fennel with cream

    30 min

    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.

    42 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (45)


    I made this into soup - I pureed everything together - and it was fabulous! I left out the cream.  -  05 Apr 2009  (Review from Allrecipes US | 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 US | 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 US | Canada)