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

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

How to Make It

Step 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.

Step 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.

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

Ratings & Reviews

CarolynT's Review

CarolynT
July 31, 2010
This is very different. The combination of flavors (fennel, shallots, sweet onion, garlic) with the light crunch of toasted walnuts was wonderful. I DID add about 1/4 cup of light sour cream, though. I thought it needed something to bind it. Mine was not watery at all (do simmer out all the water from the vegetables, though). I added just a bit more olive oil to mine. The color may turn some people off - but the flavor is delicious. Would definitely make again.