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Photo Credit: Elizabeth Newman

Fennel and Yogurt Purée

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.

Fennel and Yogurt Purée

Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Fennel and Yogurt Purée


  • 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))


  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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