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Feathery Fennel-Yogurt Sauce
- Makes 1 cup , to serve
4
- Difficulty
Easy
Published 2001
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.
Ingredients
1¼ cups 1 ½
Method
- Drop fennel into boiling salted water. Return to a boil; drain.
- 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.
- Chill to serve.
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