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Braised Carrots and Fennel Recipe

Braised Carrots and Fennel

Rachael Ray

Recipe courtesy Rachael Ray, 2007

Show: Food Network SpecialsEpisode: Rachael Ray's Holiday Feast

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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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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  • on October 07, 2009

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    This is the first time I tried or cooked fennel. I expected that the licorice flavor was going to be intense, but that was not the case. The combination of the carrots, onions and fennel balanced the dish well. I accompanied the side with catfish and it was a great success!
    Thank you Rachel. This side dish is going to be a saple in my home.

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  • on September 12, 2009

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    We made this as a side dish for Thanksgiving Dinner last year and were absolutely thrilled. We could not find fennel and substituted fresh brussell sprouts with GREAT results. We made it again later with just the carrots and onions for a particularly picky relative, again with rave results. Dished with a slotted spoon to alleviate the water issue.

    The light herb blend and braising make this a fantastic side dish for very flavorful main dishes.

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