Provider Farm

From our fields, for your family

Curried Summer Squash, Carrot & Fennel

Course: 
I was looking for recipes using fennel and found one that combined fennel and carrots. I added the summer squash, scallions, and curry powder. This is so good I could eat it every day, and all the vegetables are from the farm. It's easy and quick and can be made vegan by using coconut milk and deleting the butter.
Ingredients: 

2 small yellow squash, cut in to matchsticks
3 carrots, shredded
1 bulb fennel, trimmed and diced
1 scallion, diced
1 Tablespoon olive oil
1 Tablespoon butter (optional but good)
1 tsp curry powder
1 tsp thyme
1/2 cup half & half, cream, or coconut milk
Salt & pepper

Directions: 

Cut squash into 2” matchstick julienne strips, shred carrots, dice fennel and scallion. Sauté for about 10 minutes on low heat with olive oil and butter (if not using butter, add more olive oil), cover pan to steam squash. When squash is tender add curry powder, thyme, and half & half/cream/coconut milk. Stir well and heat through, add salt & pepper to taste.

I will double this next time, it was so good my husband and I wanted second helpings.

Servings: 
Serves 2, easily increased
Credit: 
Martha Hansen, recipe enhanced from one found on Allrecipes.com