Makes a dinner side dish for two adults, with leftovers for lunch.
Approximate cooking time: 30 minutes
Ingredients
- 2 fennel bulbs, sliced into 1/4-1/2" slices (about 2-3 cups)
- 4 medium carrots, sliced into 1/4-1/2" slices
- 2 Tbs coconut oil
- sea salt and freshly ground black pepper
Instructions
- Heat the coconut oil in a skillet over medium heat.
- 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.
- Season with sea salt and freshly ground black pepper to taste.
11 Comments
Anne
Simple to prepare, but a great compliment to any dish. A mild flavor, yet very tasty. Will make again.
JudyrNorman
Fennel is not that good. Sting flavor
mtfjourney
I never ate fennel before. This was very delicious. Thanks for the recipe.
debirbywilson
Accidentally bought Anise. But, It was still really good.
peather
Fennel has a slight licorice flavor which I am not a fan of. Any suggestions on a substitute?
Anthony
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.
lplesha
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.
TatrixSaigh
My first time cooking fennel. I am hooked!
Taboobear11
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!
grayzone
Cook until tender, stirring occasionally.??????????
how long roughly?
slongtin
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.