CARROT AND FENNEL

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Carrot and Fennel image

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

Provided by Megan Holbrook

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 2

Number Of Ingredients 6

1 teaspoon olive oil
3 carrots, shredded
1 fennel bulb, trimmed and diced
½ teaspoon ground coriander
¼ teaspoon fennel seeds
⅓ cup heavy cream

Steps:

  • 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 : Calories 197.5 calories, Carbohydrate 10.3 g, Cholesterol 54.3 mg, Fat 17.4 g, Fiber 4 g, Protein 2.4 g, SaturatedFat 9.5 g, Sodium 78.4 mg, Sugar 0.4 g

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