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2 servings
Ingredients:
1 teaspoon olive oil3 carrots, shredded1 fennel bulb, trimmed and diced1/2 teaspoon ground coriander1/4 teaspoon fennel seeds1/3 cup heavy cream
Instructions:
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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