Carrot And Fennel Snack – a delicious recipe with carrots, fennel, lemons, extra virgin olive oil, clove of garlic, white vinigar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and wash the carrots. Slice them either diagonally to oval thin slices or thicker julienne. Add them to a shallow dish, which can fit the veggies in a thin layer so they all can absorb the juices well.
2
Cut the green tips of the fennel bulb and chop only the feathery leaves thinly (about 2-3 tablespoons). Add to the dish.
3
Wash the bulb and cut it to halves and take out the core. Cut each half to thin slices width-wise. Add to the dish.
4
Mix the lemon juice, oil, vinegar (you can eliminate the vinegar and use only lemon juice), half teaspoon or so of salt and the garlic. Pour the mixture over the veggies and mix well with your hands so they are all covered with the dressing.
5
Let the veggies seat in the juices for at least an hour, but the longer the better (I prefer 4 hours or so before serving). Mix the veggies from time to time. Serve room temperature.
103
kcal
Calories
4
g
Fat
16
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium not too thick carrots, 1 big bulb of fennel or 2-3 Kohlrabis peeled, juice from 2 medium lemons, 1 tablespoon extra virgin olive oil, and more.
Yes, Carrot And Fennel Snack falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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