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Photo Credit: Elizabeth Newman

Fennel and Yogurt Purée

10 MINPrep Time
10 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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This side is very versatile. Serve it warm as an accompaniment to grilled fish at night. Cool it down, store it in the fridge, and enjoy as a snack with crudités the next day.
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Fennel and Yogurt Purée

Prep Time

10 minutes

Cook Time

10 minutes

Image of Fennel and Yogurt Purée

Ingredients

  • 1 pound fennel (cut into 1-inch pieces (1 large or 2 small bulbs))
  • 1 tablespoon plus 1/4 teaspoon kosher salt
  • 3 tablespoons good-quality olive oil
  • 11/2 tablespoons 0% plain Greek yogurt (such as Fage)
  • Carrots (cucumbers, peppers, and pita chips, for dipping (optional))

Instructions

  1. In a medium saucepan, cover the fennel with cold water. Add 1 tablespoon salt. Place over high heat and bring to a boil. Reduce the heat to a simmer and continue to cook until very tender, about 10 minutes.
  2. Drain the fennel well and place in a food processor. Add the oil, yogurt, and remaining 1/4 teaspoon salt. Purée until smooth, scraping down the sides or the processor as needed. Serve warm as a side dish or cool down completely and serve as a dip for crudités and pita chips.
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