Low Carb Fennel and Carrot Vegetables

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Peel the carrot and cut or slice it into very thin slices. Wash the fennel bulb and remove the stalks down to the bulb. Halve the fennel, cut out the stalk in a wedge shape and cut the fennel into very thin slices.
Put the coconut oil and vegetables in a pan and simmer for a few minutes over medium heat. The time depends on the thickness of the slices. Add the cream, salt and pepper and simmer gently until it is firm to the bite. Season with a little tarragon.
I cut everything very thinly, which reduces the cooking time. I`ll have these vegetables ready in eight minutes.
Chicken breast fillet goes wonderfully with it.
Note: Prepare the vegan variant with almond, soy or other cuisine. If you want to eat side dishes such as rice or potatoes, you may need more sauce, then simply double the cream and spices.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.