Feathery Fennel-Yogurt Sauce

Preparation info

  • Makes 1 cup , to serve


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This pale green sauce with darker flecks has the texture of thick buttermilk and a clean, fresh flavor. Serve it over hot or chilled poached salmon or shrimp, or steamed vegetables (such as carrots, squash, or potatoes). Or spoon into thick bean soup or fish stew, or drizzle over bean and grain salads.


  • 1¼ cups tightly packed common or wild fennel greens
  • 1 large scallion (green onion), trimmed and sliced
  • ½ teaspoon kosher salt
  • White pepper
  • 1 tablespoon olive oil
  • 1 cup yogurt, whole-milk or low-fat (not fat-free)


    1. Drop fennel into boiling salted water. Return to a boil; drain.
    2. Combine fennel in a food processor or blender with scallion, salt, and pepper. Add the oil and one-third of the yogurt and process to chop fine. Pour into dish and whisk in remaining yogurt.
    3. Chill to serve.