Advertisement
Carrots, Fenouil et Réglisse
Carrot, Fennel and Licorice
Preparation info
- For
6
- Difficulty
Easy
- Ready in
50 min
Appears in
Published 2008
Ingredients
- Carrots
1 kg - Fennel
3 bulbs - Licorice plant
Method
- Peel and cut the carrots into rounds, thinly slice the fennel and onions.
- Bring a saucepan of water to the boil with the sticks of liquorice, add the carrots, fennel and onions and cook for 30 minutes.
- Lift out the vegetables, purée them, then put them through a chinois. Add the cream and season.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe