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Ingredientes
- extra virgin olive oil spray or possibly 2-tbs oil
- 1 x bulb fennel trimmed thinly sliced (about 1 c.)
- 2 Tbsp. shallots sliced
- 1 Tbsp. garlic minced
- 4 Tbsp. white wine vinegar
- 3/4 c. chicken broth fresh or possibly canned
- 1 dsh Tabasco sauce (warm pepper sauce)
- 1 tsp grnd coriander
- 1 tsp fresh thyme leaves
- 1/4 c. plain low-fat yogurt liquid removed Salt and pepper freshly grnd
Direcciones
- 1. Heat a small saucepan over medium-high heat; spray or possibly add in oil and heat oil. Add in fennel, shallots, and garlic. Cook, stirring, till wilted, about 5 mins.
- 2. Add in the vinegar, stir, and cook for 1 minute. Add in the chicken broth, Tabasco, coriander, and thyme. Reduce heat and simmer for about 15 mins.
- 3. Puree with a food processor till it resembled applesauce. Add in the yogurt and blend again for 5 seconds. Season with pepper. Serve hot; if reheated, be sure not to boil.
- MAKE AHEAD and keep hot. 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% Cooking in Europe".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 36 | |
| Calories from Fat 6 | 17% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 103mg | 4% |
| Potassium 268mg | 8% |
| Total Carbs 5.64g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.73g | 0% |
| Protein 1.8g | 3% |
