Sautéed Fennel and Carrots


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Sautéed Fennel and Carrots

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 99

carbohydrate 9g

protein 1g

fat 7g

Ingredients

  • 2 medium fennel bulbs sliced into 1/4-1/2 inch slices
  • 4 medium carrot(s) sliced into 1/4-1/2 inch slices
  • 2 tablespoon(s) coconut oil
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) black pepper freshly ground

Instructions

  1. Heat the coconut oil in a skillet over medium heat.
  2. When the pan is hot, add the fennel and carrots. Cook until tender, stirring occasionally for about 12-15 minutes, or until desired tenderness is reached.
  3. Season with sea salt and freshly ground black pepper to taste.

Photo courtesy: Stacie Barry

Comments

  1. To the person asking for a fennel substitute since you don’t like the licorice taste in fennel…. I am an amateur and this may be a bad suggestion, but the first thing that popped in my head was bok choy. It doesn’t have a pungent flavor, has huge health benefits, and has a similar texture in the stalks.

  2. I,too, am a “new to fennel” person. Fennel (aka anise) bulbs vary widely in size. It would be helpful if the fennel recipes indicated how much finished product you need. (E.g.4 cups, 8 cups, etc.). In this instance, if using large size bulbs, that would yield huge slices. And 2 large vs. 2 small bulbs make a difference, no?Could use a little more direction. Thanks for the recipe.

  3. This came out incredible! My husband and I had never had fennel before, so I was a bit nervous about how it would come out… This is now our favorite veggie side! So good!

  4. The carrots were DELICIOUS in the coconut oil, but I just cannot get over the licorice taste of Fennel. I’ll make this again with just carrots or substitute something else.

  5. I am not a fan of black licorice but made it anyway hoping I would end up liking fennel but this was terrible. It even made the carrots taste gross. Next time I will be substituting the fennel with brussels sprouts.

  6. My first attempt at making these and I was really impressed! :) I don’t know how much it changed the taste (as I’ve never had Fennel Bulbs before, ever), but I added one clove fermented garlic and use green peppercorns. It turned out really delicious!

  7. To everyone who doesn’t like fennel, I felt the same way but decided to just try. The Liquorish flavor cooks completely out and gives a really amazing sweet taste to the carrots. I don’t know why, but I added cinnamon. I love cinnamon personally but I see now that it isn’t on the ingredients list but anyhow, I did and it was fantastic. So good, in fact that my Dad (who pretty much doesn’t eat veggetables, and only likes most meats if it’s drowning in ketsup and pepper) when he was in town and he actually really liked them. He even voluntarily had a second heaping serving. My wife isn’t a big carrot fan either, and she gave it a thumbs up too. So I highly recommend trying this. It is so easy and so good.

  8. How is this so delicious??? It seems so simple. I was prepared for a “meh…” type of dish but tried it anyway. Made it just as instructed and it was AMAZING!!!

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