Fennel and Carrots – they make a pretty pair. These 2 wonderful veggies make for a very tasty side dish when roasted together! Fennel gives those same ole’ carrots a tasty twist and makes a very flavorful puree for babies!
There are a few ways you can incorporate fennel and carrots. I like to either steam or roast them together. I also like to buy fresh carrot bunches instead of the prepackaged kind – why? Glad you asked; I like to buy fresh carrots because they just look prettier in the photo and because they tend to be more uniform in size and taste a bit sweeter too.
Roasted Fennel and Carrot Puree
1 fennel bulb
1 bunch of carrots (about 5 or 6)
Preheat oven to 350F degrees
Trim, peel and cut carrots into chunks
Cut the “stalks” of the fennel down to the bulb then trim off the top & bottom of the bulb. [Save the stalks and add them to a homemade broth, soup or stock recipe]
Remove the center “core” area of the bulb. Chop fennel into large chunks or dices.
Lightly oil a medium sized roasting pan and add the carrots and fennel. Give them a quick mix and pop them into the oven. Bake for approximately 20 minutes then remove and cover with foil. Pop the pan back into the oven and bake for another 20 minutes or so. Carrots and fennel are cooked when they are fork tender and the fennel has become a little translucent.
Once cooked, serve as a side dish warm. You can mash a bit for babies who like texture and self-feeding or you can puree it. If you are going to puree it, please let cool for 10 minutes prior to pureeing. You can add water to make it thinner or even use some chicken broth.
Steamed Carrots and Fennel
Add steamer basket to your saucepan and fill with water until the water is just poking through the holes
Add carrots and fennel, cover saucepan and steam on medium heat for approximately 20-30 minutes until fork tender. Serve as mentioned above.
Fennel contains Vitamin A, C and even Folate. It also contains a good amount of calcium, magnesium, phosphorous and potassium as well!