OF THE TASTES OF BARBARA KOKELJ
FENNEL PUREE
It can be used as a sauce with crackers or a side dish at lunch. Nice pampering or a spice up at Sunday's lunch. Aromatic but at the same time a mild taste.
Ingredients
- 1/2 of fennel
- 1/4 of an onion
- 2 cloves of garlic
- Salt and pepper
- 1 teaspoon of yeast flakes
- 1/3 teaspoon of cumin spice
- 1/3 cup of roasted sunflower seeds
- 1 tablespoon of olive oil
Decoration
- 1 tablespoon of fennel seeds
Instructions
- Cut fennel and onion and cook together in salted water for 10 minutes. Drain and put in a blender. Add all the described ingredients and blend into a cream puree.
- Sprinkle with fennel seeds. Serve with lentil patties or a bowl of salad.
Notes
Serve hot or cold.
Leave a Reply