Ingredients

• 1 teaspoon olive oil
• 3 carrots, shredded
• 1 fennel bulb, trimmed and diced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon fennel seeds
• 1/3 cup heavy cream

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Instructions

1. 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.