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Ingredientes
- 1 sm head garlic
- 1 x red bell pepper
- 4 med fennel bulbs - (abt 3 lbs total)
- Â Â (sometimes called anise)
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1/2 c. lowfat sour cream
- 1 Tbsp. extra virgin olive oil
- 3/4 tsp salt
- 1 pch cayenne
Direcciones
- Preheat oven to 450 degrees. Separate garlic cloves, leaving skins intact, and wrap together in foil. Bake in upper third of oven for 1 hour.
- Quarter bell pepper lengthwise and throw away stems, seeds, and ribs. In a shallow baking pan arrange quarters skin-side up. Roast for 20 min. When cold sufficient to handle, peel pepper, and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
- Trim fennel stalks flush with bulbs and throw away any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if you like, halve slices lengthwise. Transfer fennel to a bowl of ice and cool water. Refrigeratefennel at least 30 min, or possibly till crisp, and up to 3 hrs.
- In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, till fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee grinder grind seeds to a pwdr and add in to pepper mix with remaining dip ingredients. Puree mix till smooth. Dip may be made 5 days ahead and chilled, covered.
- Drain fennel in a colander and pat dry. Serve dip with fennel.
- This recipe yields 8 servings.
- Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or possibly Boutari Red Noussa Reserve, Greece, most recent vintage available
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 74 | |
| Calories from Fat 42 | 57% |
| Total Fat 4.79g | 6% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 274mg | 11% |
| Potassium 401mg | 11% |
| Total Carbs 7.55g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.03g | 1% |
| Protein 1.54g | 2% |
