LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Peter Berley
Recipe by Cooking Light September 2007

Gallery

Recipe Summary

Yield:
1 1/2 cups (serving size: 2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Source

The Flexitarian Table: Inspired Flexible Meals for Meat Lovers, Vegetarians and Everyone in Between

Nutrition Facts

44 calories; calories from fat 61%; fat 3g; saturated fat 0.3g; mono fat 0.9g; poly fat 1.7g; protein 1g; carbohydrates 4.3g; fiber 1.1g; iron 0.3mg; sodium 110mg; calcium 20mg.
Advertisement