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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This can be prepared up to two days in advance. Serve with crudités such as bell pepper strips, broccoli florets, and baby carrots. Ingredients:
2 teaspoons olive oil |
1 cup finely chopped fennel bulb |
1 cup chopped rio or other sweet onion |
1/4 cup chopped shallots |
1/2 teaspoon salt |
1/2 teaspoon fresh thyme leaves |
1/8 teaspoon crushed red pepper |
3 garlic cloves, halved |
1 cup water |
1/3 cup chopped walnuts, toasted |
2 tablespoons lemon juice |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add fennel and next 6 ingredients (through garlic) to pan; sauté 8 minutes or until vegetables are tender. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and simmer until liquid evaporates (about 4 minutes). Remove from heat; cool.
2. Place fennel mixture, walnuts, and juice in a food processor; pulse 10 times or until combined (mixture will not be smooth). Spoon into a medium bowl; sprinkle with parsley. Serve warm or chilled.
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