Fennel Green Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bunches fennel - green from large fennel bulbs
- 8 cloves garlic, (or to taste)
- Salt, to taste
- Pepper, black, freshly ground, to taste
- 100 ml oil, (corn or rapeseed oil)
- 100 ml extra virgin olive oil
- 5 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Clean the fennel greens, remove the coarse stems (or cut the stalks into small pieces and use them) and chop them up very roughly.
- Peel and roughly chop the garlic.
- Put some oil, salt, pepper (I like it peppery) and garlic in a food processor and chop. Gradually add the remaining oil - depending on the desired consistency and planned use, more or less than the specified amounts. The degree of shredding also depends on personal taste. Sometimes I make it very finely pureed, sometimes just roughly chopped (gives better optical effects).
- This is a sauce that I use almost as a concentrate. A couple of spoons in a salad dressing, a couple for decorating fish dishes, for making a fish sauce, or with a vegetable dish (I think it`s great with asparagus or steamed yellow beets, for example). It is also delicious to add a few spoons to a naked risotto, possibly with the addition of lamb or pork also delicious with lamb dishes, whether drizzled on a grilled lamb chops or as an addition to the sauce of a braised leg of lamb. .. and: nice and cold with a lemon wedge with smoked salmon!
- This recipe is a starting recipe, depending on the respective application, I add other ingredients to the dish, add more garlic, add other herbs (combined great with cilantro or dill), add sour cream / yogurt (e.g. for salad dressings) underneath etc etc.
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