If you want to know which movie will be the must see movie this Spring, then look no further… THE CROODS is coming to theaters March 22nd!!!!
Dreamworks Animation’s The Croods is a 3D comedy adventure that follows the world’s first modern family as they embark on a journey of a lifetime when the cave that has always been their home is destroyed. Traveling across a spectacular landscape, the Croods are rocked by generational clashes and seismic shifts as they discover an incredible new world filled with fantastic creatures — and their outlook is changed forever. The film stars the voice talent of Nicolas Cage, Emma Stone, Ryan Reynolds, Catherine Keener, Clark Duke and Cloris Leachman.
Check out this trailer, the monkey is hilarious!
In celebration of this awesome movie coming to theaters, I was asked to come up with a recipe that is inspired by The Croods family. Since it takes place way before processed foods, Paleo style was definitely a good idea. My original idea was stone soup but I needed something easy, fast and something the kids would like. I chose Braised Fennel and Carrots.
Fennel is also known as Anise, and Anise is the scent behind licorice! If all you had were carrots, a couple bones from an animal, some carrots and fennel and some water back in the stone age, you could definitely make this. Salt and Pepper I am sure came later but I bet prehistoric chefs tried to add flavor with random mushrooms or even rocks.
Braised Fennel and Carrots
1 Fennel Bulb with Fronds (the leaves, looks like dill)
5-6 carrots, thinly sliced, cooked (save this step and buy microwaveable steamer carrots!)
1 C. Broth (vegetable or chicken)
1 C. Water
3 TBS. Extra Virgin Olive Oil
Salt and Pepper
First slice up your carrots and fennel. Keep the fronds, the fringy pieces on a few branches of the fennel then cut the branches off so you are left with the bulb. Slice it lengthwise, turning it as you trim away until you reach the core. Slices should be about 1/4 inch thick. Chop the fronds and set aside for garnish later
(if you opted to use fresh carrots, boil them in some water and some broth until they soften a little, don’t overcook)
Add the oil to your pan, and set it on medium high. You want it hot, but not too hot
Cook your fennel until it begins to brown on the edges and then turn the pieces to make sure you get some good browning
Add your carrots, water and broth. The key is to only use enough liquid to just cover the veggies, not to let them completely take a bath.
Add your salt and pepper to taste (1 tsp pepper and 2 tsp salt is what I did, you may want more salt)
Lower heat, cover, and let the mixture simmer for about 10-12 minutes, until the fennel is tender
Drain, sprinkle with the fronds, and serve!
This is a sponsored post, however all opinions are my own.