🍲 Süt Artırıcı · Anne

Olive-Oil Braised Fennel and Carrot — A Light, Warming Meal for Breastfeeding Mothers

In this gentle dish, fennel and carrot simmer slowly in olive oil and are brightened with a little lemon. It is made for mothers looking for a warm, light and easy-to-digest meal during breastfeeding and the postpartum weeks, and it cooks easily in one pot with simple ingredients on busy days.

Ingredients

• • 1 piece Fennel bulb (medium)
• • 2 pieces Carrot
• • 1 piece Onion
• • 3 tablespoons Olive oil
• • 1 tablespoon Rice
• • 1 cup Hot water
• • 0.5 lemon Lemon juice
• • a few sprigs Fresh dill
• • 1 pinch Salt

Directions

1. 1

   Wash the fennel, carrots and onion; thinly slice the fennel and carrots, and finely chop the onion.

2. 2

   Heat the olive oil in a wide pot and stir the onion over low heat until soft and translucent.

3. 3

   Add the carrot and fennel slices, sauté gently for a few minutes, then stir in the rinsed rice.

4. 4

   Add the hot water and a pinch of salt; cover and cook over low heat until the vegetables are tender, about 20-25 minutes.

5. 5

   Drizzle the lemon juice just before taking it off the heat; let it cool slightly and serve warm with chopped dill.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.