This can be prepared up to two days in advance. Serve with crudités such as bell pepper strips, broccoli florets, and baby carrots.
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
How to Make It
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.
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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