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Fennel and Yogurt Sauce
Recipe By : Pierre Franey (1997) Cooks with His Friends
Serving Size : 4 Preparation Time :0:20
Categories : Chef Menu
Eat-lf Franey
Amount Measure Ingredient -- Preparation Method
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olive oil spray -- or 2-tbs oil
1 bulb fennel -- trimmed
thinly sliced (about 1 cup)
2 tablespoons shallots -- sliced
1 tablespoon garlic -- chopped
4 tablespoons white wine vinegar
3/4 cup chicken broth -- fresh or canned
1 dash Tabasco sauce -- (hot pepper sauce)
1 teaspoon ground coriander
1 teaspoon fresh thyme leaves
1/4 cup plain low-fat yogurt -- drained
Salt and pepper -- freshly ground
1. Heat a small saucepan over medium-high heat; spray or add oil and heat
oil. Add fennel, shallots, and garlic. Cook, stirring, until wilted, about
5 mins.
2. Add the vinegar, stir, and cook for 1 minute. Add the chicken broth,
Tabasco, coriander, and thyme. Reduce heat and simmer for about 15 mins.
3. Puree with a food processor until it resembled applesauce. Add the
yogurt and blend again for 5 seconds. Season with pepper. Serve warm; if
reheated, be sure not to boil.
MAKE AHEAD and keep warm. Substitute your favorite pepper sauce. Use
low-fat yogurt.
Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed
Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF)
422 MG SODIUM ] The book is based on the PBS series: Pierre Franey's
Cooking in Europe".
Recipe tested by patH June 1997 MC est. 36.8 cals, 0.8g fat, 17.5% cff, 313
mg sodium
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