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September 12, 2005
Carrots & Fennel in Cream
This is a quick and easy side dish, using sweet, crisp and colorful fall vegetables.
Carrots & Fennel in Cream
2 tsp olive oil
1 bunch baby carrots, sliced
1 bunch of baby fennel bulbs, dice the stems and bulbs, discarding the feathery leaves
1/2 tsp ground coriander
1/4 tsp fennel seeds
1/3 c. cream
Salt & freshly ground pepper to taste
Heat the olive oil in a saute pan over medium heat. Add the carrots and fennel. Sprinkle with the coriander and fennel seeds. Toss to coat the vegetables in the oil and spices. Stirring frequently, cook until lightly browned and aromatic. Add the cream. Lower the heat and simmer until most of the cream has been absorbed. Add salt and pepper to taste.
Try it with bacon. The savory saltiness of the bacon is a great contrast to the sweetness of the carrots and fennel.
Brown the bacon in a saute pan. Remove the bacon, setting aside to drain well. Remove all of the bacon grease but about a tsp. Omit the oilive oil and cook as directed above. Top with the crumbled bacon before serving.
Posted by at September 12, 2005 03:29 PM
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