Braised carrot, celery & fennel

Braised carrot, celery & fennel

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About this recipe: Celery is low in kilojoules. It is a source of fibre and potassium.

Lynn Lewis

Serves: 4 

  • 4 large carrots, peeled, halved lengthways and cut into very thin 5 cm-long pieces
  • 3 celery stalks, peeled and cut into very thin 5 cm-long pieces
  • 1 small red onion, thinly sliced
  • ½ fennel bulb, cored and thinly sliced
  • 1⅔ cups (420 ml) salt-reduced vegetable or chicken stock
  • pinch each of salt and pepper
  • 2 teaspoons butter

Prep:10min  ›  Cook:18min  ›  Ready in:28min 

  1. In a large saucepan over medium-high heat, gently simmer carrot, celery, onion and fennel in the stock, covered, until the vegetables are tender, about 15 minutes.
  2. Uncover saucepan. Boil until liquid has reduced slightly, 2 to 3 minutes. Season to taste with salt and pepper. Stir in the butter and serve.

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