Ingredients 1 kg carrots, peeled, trimmed and sliced 2 bulbs of fennel, trimmed and sliced, tops reserved to serve 1 onion, sliced Olive oil 2 cloves of garlic, unpeeled 1.6 litres vegetable stock 100 ml single cream, to serve Method Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 ...