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Braised Carrots and Fennel Recipe

Braised Carrots and Fennel

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Average Rating:

Total Reviews: 24

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  • on December 09, 2012

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    Yummy!!!!

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  • on August 03, 2012

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    Super! My only deviation was to sub chicken stock for the braising water. Because of the complex flavors here, make sure to use really fresh ingredients. The carrots and herbs came directly from my garden and that really made a difference.

    My wife, an avowed carnivore, came back for a second helping. Nuff said?

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  • on October 22, 2011

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    I made this over the summer and came back to find this recipe because my daughter loved it so much and I just got some more fennel and carrots!

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  • on December 25, 2010

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    I'm sorry, but I felt it lacked flavor. I added white wine to mine to try and get the taste up, but it really didn't work. I wouldn't recommend.

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  • on November 09, 2010

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    I don't cook fennel very often and found this recipe to be healthy and also tasty. I braised the vegetables in chicken stock instead of water and it was great. I would definitely make it again.

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  • on August 19, 2010

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    My bridge group thought it was great! Everyone wanted a copy of the recipe. To serve 12, I doubled the carrots, but left all the other ingredients the same. Yummy!

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  • on June 13, 2010

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    Really good vegetable dish...the flavors are not overpowering at all. Great with any protein but I mostly serve it with fish for a light meal. Never have chives, but great just with dill (I have even used dry dill and even though fresh is better, it still tastes good.

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  • on January 15, 2010

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    I made this dish for my girlfriend and her five year old son along with some chicken marsala. This was a huge hit. All three of us went back for more. It was a little watery, but a slotted spoon as mentioned in a previous review took care of that. The flavor was fantastic! I had only tried raw fennel previously and did not really care for the flavor, but having it cooked like this completely changed my mind. I would reccommend this for anyone looking for a little something different but very tasty.

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  • on January 02, 2010

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    I was surprised at how well onions, carrots and fennel tasted together. I did not have dill, but it was delicious without it. My family, including 3 college kids, loved this veggie dish. I will surely make this again.

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  • on November 23, 2009

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    I organize a produce co-op in my area and I have tons of fresh foods-I get "paid" in extra produce. I had frozen dill, green onions, jumbo carrots, fennel and giant onions-great use of the stuff in my fridge. I personally love licorice and had a hard time taking the first bite-the smell was so strong. I know that athe recipe said braised but for some reason I kept waiting for it to carmelize. I think this combo would go great in a crockpot with a beef roast. I have not yet fed it to my family but I do not have very high hopes. I am trying to decide if I can freeze it and bring it out next time I make a roast.
    Doretta
    Maryville, IL
    communityhelpingscoop.com

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