Low-carb fennel and carrot vegetables

Ingredients for 1 servings:

• 1 m.-large fennel bulb(s)
• 1 m.-sized carrot(s)
• some coconut oil
• 100 ml cream (or vegan plant-based cream)
• salt and pepper
• some tarragon, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

in tarragon cream sauce, also vegan possible

Peel the carrot and slice or grate it very thinly. Wash the fennel bulb and remove the stalks down to the bulb. Halve the fennel, cut out the core in a wedge shape, and slice the fennel very thinly. Add the coconut oil and vegetables to a pan and sauté for a few minutes over medium heat. The time depends on the thickness of the slices. Add the cream, salt, and pepper and simmer gently until tender. Season with a little tarragon. I slice everything very thinly, which reduces the cooking time. This vegetable is ready in eight minutes. It goes wonderfully with chicken breast fillet. Note: Prepare the vegan version with almond, soy, or other cuisine. If you want to serve it with side dishes like rice or potatoes, you may need more sauce; in this case, simply double the cream and seasoning.