Carrot Fennel Restorant
Ingredients
- 2 fennel bulbs, sliced (fronds reserved)
- 1 pound carrots, peeled and chopped
- 2 shallots, diced
- 1 medium-sized onion, diced
- 3-6 cloves of garlic, minced
- 3 stalks of celery, chopped
- 4 cups vegetable stock (chicken stock can also be used)
- 3 tablespoons olive oil
- to taste freshly ground black pepper
- to taste salt
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