Best 12 Carrot And Fennel Recipes

CARROT, FENNEL, AND ORANGE SOUP

Steps:

• In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
• In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).
• Serve soup garnished with chervil leaves or fennel fronds.

FENNEL AND CARROT SOUP

Steps:

• Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.
• Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.

FENNEL, CARROT, AND APPLE SLAW

Steps:

• Toss cabbage, fennel, carrots, and salt in a large bowl.
• Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
• Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

ROASTED CARROT AND FENNEL PORK

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub pork loin with honey mustard and thyme.
• Combine fennel, carrots, and onion in a 9x13-inch baking dish; season with salt and pepper.
• Roast vegetables in the preheated oven for 45 minutes. Nestle the pork loin in the center of the vegetables and cook until pork is cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Thinly slice the pork loin to serve.

BEET, FENNEL, AND CARROT SALAD

Steps:

• Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
• Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
• Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
• Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.

CARROT-AND-FENNEL SOUP

Steps:

• In a 3-quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened. Add the carrots and garlic and cook another minute. Pour in 6 cups of water and season with salt. Simmer, covered, until the carrots are very tender, about 20 minutes.
• Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky. Season with salt and pepper.

FENNEL AND CARROT SLAW WITH OLIVE DRESSING

Steps:

• Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.
• Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).
• Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
• What to drink:
• Chateau Reynella McLaren Vale Grenache '04

FENNEL AND CARROT SOUP

Steps:

• Trim tops& bottoms of fennel bulbs.
• Save a few green fronds& chop for garnish.
• Thinly slice bulbs, you should have about 4 cups sliced fennel.
• In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
• Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
• Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
• May take a couple of batches.
• Transfer each batch to a clean saucepan.
• Serve with sprinkle of chopped fennel fronds& cracked black pepper.

CABBAGE, FRESH FENNEL, AND CARROT SLAW

Steps:

• Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

CARROT SOUP WITH THYME AND FENNEL

Steps:

• Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
• Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.

CARROT, APPLE, AND FENNEL SLAW

Steps:

• Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
• Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.

CARROT AND FENNEL

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned. Mix in the heavy cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.