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Carrots, Fenouil et Réglisse
Carrot, Fennel and Licorice
Preparation info
- For
6
- Difficulty
Easy
- Ready in
50 min
Appears in
Published 2008
Ingredients
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.