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.
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