Fennel brings incredible versatility to your table—sweet, salty, savory, fresh, or sour. It's also nutrient-rich and low-calorie. As featured in Santé magazine, here's our expert-tested recipe for Fennel with Yogurt-Paprika Sauce, serving 4.
Ingredients
2 fennel bulbs
2 carrots
1 leek
100 ml dry white wine
Juice of 1 lemon
300 g Greek yogurt
1 tsp smooth mustard
1 tbsp ajvar (paprika-eggplant purée from a jar)
1 pinch ground coriander seed
Preparation
Wash the fennel, remove the greens and set aside. Halve the bulbs, remove the hard core, and slice into thin wedges. Peel and slice the carrots.
Cut the leek lengthwise, rinse under cold water, and slice into 1 cm rings. Cut the celery into pieces.
In a pan, combine the wine, lemon juice, 1 liter boiling water, and salt. Simmer fennel and carrots for 8-10 minutes. Add leek and celery halfway through.
Meanwhile, whisk yogurt with mustard and ajvar. Season with coriander, salt, and freshly ground pepper.
Drain vegetables in a colander. Arrange in a serving bowl, drizzle with sauce, and garnish with chopped fennel greens and coarse pepper.
Enjoy your meal!
This recipe comes from the October issue of Santé magazine. Turn to page 84 for 6 more fennel recipes, plus expert facts and tips.
