Walnut Fennel Dip

[Guest guest]

I started to use more fennel bulb in my recipes after I saw a few recipes posted

with it.

I love the stuff.

 

Mark

 

 

Walnut Fennel Dip

 

2 teaspoons olive oil

1 cup finely chopped fennel bulb

1 cup chopped sweet onion

1/4 cup chopped shallots

1/2 teaspoon salt

1/2 teaspoon fresh thyme leaves

1/8 teaspoon crushed red pepper

3 garlic cloves, halved

1 cup water

1/3 cup chopped walnuts, toasted

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

 

Pour oil in a frying pan and heat over medium-high heat. Sauté fennel, onion,

shallots, salt, thyme, red pepper, and garlic 8 minutes or until fennel is soft.

Pour in water and let boil. Place lid on pan and simmer 8 minutes. Take lid off

and simmer 4 minutes or until liquid is absorbed. Take pan off of heat and let

cool.

Using a food processor or blender, puree fennel mixture, walnuts, and lemon

juice until fully combined. Pour mixture into a serving bowl and garnish with

parsley.

This dip can be prepared up to two days in advance. Serve with fresh vegetables

such as pepper strips, broccoli florets, and baby carrots