A Marriage of Fennel & Carrot

Hallo – hallo – yes, I am back!

But do not worry, I will not bore you with the many stories of WHY I have been away from my computer that long – too many to be told – but just in case there are one or two of you who actually missed me (  and no this is not meant to be in an arrogant manner) the main reason for being off the air for 2 months is quite a simple one – I needed (and wanted) to do some other things around the house, away from the computer desk!!!.

So today I like to introduce you to one of my favourite vegetable dishes. I am not always able to get Fennel here, so when I see it in our Hypermarket I buy some bulbs and make the most of it.

300 g Carrots, peeled and sliced thinly
300 g Fennel, cleaned and sliced thinly
15 g plain oats
15 g butter
50 ml Vegetable Stock, (I use a Knorr Cube)
50 ml Cream (light)
1 small onion, chopped finely
2-3 Garlic (optional) finely chopped
Salt and pepper to taste

Melt butter (but do not let it get brown!), add oats and stir for 1 minute before adding all the carrots and fennel, onion and garlic. Mix and stir for another minute or two. Add prepared stock, cover and on medium heat let it cook for 10 minutes or so. Before serving add Cream, spices and bring to your table.

In our house I serve mainly some creamy mash potatoes with this for myself and rice for JS.

That’s it – ready – Guten Appetit!

This is one of my “Speedy-Gonzales” vegetable dishes which is wonderful just by itself or with meat or chicken and ideal for all of us who are “in a hurry” since it can be on your plate in less than 30 minutes.

Namaskaram,
Carina

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28 thoughts on “A Marriage of Fennel & Carrot

    • Yes, George – The health benefits of fennel include relief from anemia, indigestion, flatulence, … particularly on the Indian Subcontinent, to chew fennel seeds after meals.Every restaurant, big or small, offers a little bowl of those after a meal. Must confess, I prefer the fresh bulbs, whenever I can get them here.

    • Thanks MD – it is nice to be back! Rabbit? Yes most likely, but unfortunately I can not eat (delicious) rabbit any more, after I found out how Grandpa got all that lovely fluffy fur for my beautiful coats, muffs, little hats when I was just a little girl😩😩😩 you still in B?

      • Oh dear, though those fluffy bunnies would eat all the vegetables if not controlled. Some very stupid Englishmen took rabbits to Australia and in some years they literally have biblical plagues of them.
        Sadly I’m back in London now and missing Cataluña, but that’s OK – I’ll appreciate it more when I return 🙂

  1. Carina!! Methinks we all have missed you Milady!!! Wondered and worried . . . . love both fennel and carrots but have never married them in this fashion or so appetizingly. Thanks!! Have never thought of adding oats either but can see how that would add both body and taste! But being the huge rice lover I am, may I just smile a wee little bit when you cook it for darling Jo and potatoes [which are not ‘my thing’ at all] for yourself! . . . . be well, be happy . . . and. please, may we have the next sign of life in less than two months 🙂 !

    • It’s nice to be missed sometimes 🐘🐘🐘 and you know what they say – an elephant never ever forgets. More in my letter. The time of daily 💉💉💉are thankfully over now, and so, of course, I am happy and I am already working on my next weeks entry.

  2. You HAVE been missed – welcome back! This sounds a really delicious dish, and so simple. I would never have thought of putting oats together with vegetables, but what a great change from rice or pasta or other carbohydrate. I can get fennel here in Beijing, the bulbs are quite small though, looking at your photos I think I would need at least two of them.

  3. Thank you for joining me again and for liking my dish. Yes, 2 or more bulbs would be needed, because this dish is a little bit moorish 😋, and is still good the next day! Btw – Indian flatbread or Arabian hoops are also good with this, in short, anything really what takes your fancy🥕🥕🥕

  4. Yay you’re back! 🙂 This inspires me to look for fennel. I love it but have never cooked the bulbs, just thoroughly enjoyed the seeds. 🙂

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