When I saw the fennel in the CSA box on Tuesday I became very excited. I knew exactly how to put that veg in my belly.... Here's a recipe I whipped up (literally) using the lil' fennel babies of Rio Gozo Farm.
Fennel Dill Dip
2 c. Fennel bulbs
2 T. Garlic scape or fresh green garlic
2 T. Green onion
juice of 1/2 a lemon
1/4 c. olive oil
1 t. cumin
2 T. fresh dill weed
3 T. Tahini
salt n' pepper
Chop fennel lengthwise and clean. Boil or steam for approximately 5 minutes. In a blender or food processor combine fennel, garlic, onion, lemon juice, olive oil and lemon. Puree until creamy. Pour into a serving dish and add cumin, dill, tahini, salt and pepper, stir well. Chill if desired or eat it all up at once with last week's kohlrabi!!!
Posted by Amber and Ventura Locavore
No comments:
Post a Comment