INGREDIENTS
1 tsp extra virgin olive oil
3 carrots, shredded
1 fennel bulb, trimmed and diced
1/2 tsp ground coriander
1/4 tsp fennel seeds
1/3 cup whipping cream
DIRECTIONS
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 whipping 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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