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Fennel and carrot vegetables

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 700 g fennel
  • 30 g oat flakes
  • 30 g butter
  • 100 ml vegetable stock
  • 100 ml cream
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and thinly slice the carrots. Peel and wash the fennel, and also slice it into thin rings. Briefly toast the oatmeal in melted butter, add the carrots and fennel, and sauté briefly. Then pour in the broth and simmer, covered, for about 10-15 minutes over medium heat. Finally, add the cream, season, and serve. Serve with mashed potatoes or rice. Perfect for hot weather—for those in a hurry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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