I’m excited to share a recipe that will brighten up your table like my Roasted Carrots and Fennel Purée. With vibrant orange color, this dish is as visually stunning as it is delicious. Roasting brings out the sweet, nutty flavors of fennel, perfectly complementing the earthy richness of roasted carrots.
A blend of tender carrots and aromatic caramelized fennel, the vegetables are melded into a creamy purée with coconut milk and beef stock for added depth. Simple yet bursting with flavor, it’s a fantastic addition to any meal. Let’s jump into how to make this flavorful creation step-by-step!
This recipe is: Gluten Free, Dairy Free, Vegetarian
Table of Contents
7 Reasons to Love This Recipe
Here are 7 reasons why you’ll adore this fennel purée recipe:
- It’s a versatile side dish that’s sure to please everyone at the table.
- Rich, delightful flavors that elevate any meal.
- Bulbs of fennel together with carrots create a harmonious flavor combination.
- The vibrant color adds a pop of visual appeal to any spread.
- Ideal for both casual dinners and festive occasions.
- Complements stewed, roasted, or grilled meats beautifully.
- Guaranteed to leave a lasting impression on your guests!
Is Roasted Carrots and Fennel Purée Low-Carb?
No, roasted carrots and fennel purée is not low-carb. This recipe was created when I used to make only gluten-free recipes for this food blog. The main ingredients in this recipe are high in carbs and so the dish can’t be included in a low-carb meal plan.
Roasted Carrots and Fennel Purée Ingredients List
The following is a list of ingredients you need to make fennel purée:
- 8-10 carrots, peeled and roll-cut
- 6-7 sprigs fresh thyme
- 4 tablespoons olive oil, divided
- 1 fennel bulb, trimmed, cored, and sliced across the grain
- ½ cup beef stock (optionally vegetable stock for vegetarians)
- ½ cup coconut milk
- kosher salt & fresh cracked pepper
Ingredient Substitutions
Here are some easy swaps you can make with ingredients you might already have on hand:
- Thyme: Use fresh rosemary, sage, or even dried thyme (1 teaspoon will work).
- Olive oil: Substitute with ghee or clarified butter.
- Beef stock: Try chicken stock, or for vegetarians, vegetable, or mushroom stock. In a pinch, water with a bouillon cube will do the trick.
- Coconut milk: Substitute with heavy cream or almond milk. For a coconut cream alternative, mix ¼ cup of coconut cream with ¼ cup of water. This will impart a stronger creamy coconut flavor, but will work just as well.
Additional Ingredients
Enhance the flavors of your roasted carrot purée with these tasty additions:
- Fresh herbs: Top with some chopped chives or parsley for a burst of freshness.
- Spices: Add depth with a touch of cinnamon, nutmeg, or even cumin.
- Roasted garlic: Incorporate 2-3 roasted garlic cloves for a sublime flavor boost.
- Acid: To enhance the carrot and fennel flavors, add a light squeeze of lemon juice after roasting, or mix lemon zest into the purée.
- Nuts: Toasted pine nuts, slivered almonds, or chopped walnuts add a crunchy texture and complementary flavors.
- Cheese: Crumbled feta or grated parmesan can add umami richness, if it doesn’t need to stay dairy-free.
- Bacon: If not following a vegetarian diet, homemade bacon bits elevate the dish with savory notes.
Note: These are optional ingredients and are not a part of the main recipe.
Cooking Tools Required
The following is a list of cooking tools you’ll need for this roasted fennel purée:
How to Make Roasted Carrots and Fennel Purée: Complete Cooking Guide
Cooking Method
- Roasting
- Sautéing
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Peel the carrots and roll-cut them.
- Trim, core, and slice fennel bulbs.
Cooking Instructions
- Preheat your oven to 375°F/190°C. Line a baking sheet with aluminum foil.
- In a bowl, add the carrots, half of the thyme sprigs, half of the olive oil, a good pinch of salt and six or seven cranks of pepper. Stir to coat all the carrots with the oil and spices. Pour onto the lined baking sheet in a single layer. Repeat for the bulb of fennel.
- Roast in the oven for 1 hour or until caramelized. Remove from the oven and discard all the thyme stems.
- Add the vegetables to a food processor or use an immersion blender. Roughly blend first, then add in the beef stock and coconut milk. If the mixture is too thick, add in a little more stock.
- To really make the flavor pop on this dish, add it to a non-stick sauté pan over medium-high heat. Allow to cook, stirring occasionally for five minutes taking care not to burn the purée. This really adds a lot of dimension to the dish!
- Add additional salt and pepper to taste, and serve hot!
💡 My Pro Tip
Roasting the carrots and fennel together is the key here. Since they both cook at nearly the same rate when prepared correctly, you can toss them in the same bowl, season them together, and transfer them to the baking sheet without any fuss. Just ensure they’re spread out in a single layer for even cooking. Plus, get ready for your kitchen to fill with incredible aromas!
Another handy tip about the “roll cut”: It’s a technique to ensure uniform cooking by keeping carrot pieces roughly the same size. Start by trimming off the root and thicker end, then slice diagonally through the thicker part. Roll the carrot a quarter turn and repeat until all pieces are consistent. This method ensures even cooking, since all the pieces are the same size. If you have any questions, feel free to ask!
⏲️ Time-Saving Tips
- Use pre-peeled carrots to skip the peeling step.
- Pre-roast the veggies in advance.
- Prepare the fennel and carrots the night before.
What to Serve With Roasted Carrots and Fennel Purée?
Roasted Carrots and Fennel Purée is a versatile dish that pairs beautifully with a variety of meats, enhancing their flavors with its creamy texture and earthy notes.
- Boneless Beef Chuck Roast: The robust flavors of beef chuck roast are complemented by the smooth, caramelized sweetness of the fennel and carrot purée.
- Flat Iron Seared Steak: Juicy and tender steak pairs perfectly with the rich and aromatic purée.
- Crispy Oven-Roasted Chicken: The crispy skin and tender meat of roasted chicken are balanced by the creamy, sweet carrot purée.
- Grilled Lamb Chops: Grilled lamb chops’ bold flavors are enhanced by the earthy sweetness of the roasted carrots and fennel purée.
- Pork Kabobs: Sweet and savory pork kabobs are elevated by the creamy texture and subtle flavors of the fennel and carrot dish, creating a delicious combination.
Storage and Reheating Instructions
Storage
You can prepare this dish several days in advance and store it in the refrigerator. Keep it in an airtight container or covered with plastic wrap for up to a week. The flavors will continue to meld and intensify over time.
Reheating
For reheating, warm in a non-stick pan over medium heat, stirring occasionally until heated through. If using the oven, add a bit of cooking fat like bacon fat or butter on top, cover tightly with foil to retain moisture. For the microwave, use low heat for a longer duration to ensure even heating of this dense purée.
Freezing
This purée freezes exceptionally well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating using one of the methods mentioned above.
Recipe Conclusion
As you can prepare Roasted Carrots and Fennel Purée several days in advance, it’s a perfect meal prep side dish. Store in the refrigerator, and simply reheat when you’re ready to eat. Ready to try this make-ahead side dish? Prep it today and enjoy an effortless and delicious side dish all week long!
As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
More Side Dish Recipes
If you’re looking for more delicious side dishes, check these:
FAQs
To roast fennel, slice it thinly across the grain, and toss with olive oil before baking.
Yes, fennel is related to carrots, both being part of the same broader plant family of Apiaceae, along with celery and parsley. However, their flavor profile is quite different.
Roasted Carrots and Fennel Puree
Ingredients
- 8-10 carrots peeled and roll-cut
- 6-7 sprigs fresh thyme
- 4 tablespoons olive oil divided
- 1 fennel bulb trimmed, cored, and sliced across the grain
- ½ cup beef stock optionally vegetable stock for vegetarians
- ½ cup coconut milk
- kosher salt & fresh cracked pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Peel the carrots and roll-cut them.
- Trim, core, and slice fennel bulbs.
Cooking Instructions
- Preheat your oven to 375°F/190°C. Line a baking sheet with aluminum foil.
- In a bowl, add the carrots, half of the thyme sprigs, half of the olive oil, a good pinch of salt and six or seven cranks of pepper. Stir to coat all the carrots with the oil and spices. Pour onto the lined baking sheet in a single layer. Repeat for the bulb of fennel.
- Roast in the oven for 1 hour or until caramelized. Remove from the oven and discard all the thyme stems.
- Add the vegetables to a food processor or use an immersion blender. Roughly blend first, then add in the beef stock and coconut milk. If the mixture is too thick, add in a little more stock.
- To really make the flavor pop on this dish, add it to a non-stick sauté pan over medium-high heat. Allow to cook, stirring occasionally for five minutes taking care not to burn the purée. This really adds a lot of dimension to the dish!
- Add additional salt and pepper to taste, and serve hot!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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8 Responses
These took a while to make. That’s the bad news. The good news is that they were incredible. Will make again.
Hey Rob:
It’s a bit time consuming, but seeing my kids’ faces while eating it makes it worth every minute spent in the kitchen.
Thanks for sharing.
Happy eating!
Scott
Made this again yesterday! This dish was a wonderful addition to our meal, bringing both color and flavor!