* Exported from MasterCook *
Roasted Fennel Tapenade - 4g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds fennel -- to 2 pounds
1/2 sweet onion -- such as Vidalia, quartered
3 large garlic cloves -- to 4 cloves, unpeeled
4 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
freshly ground pepper
Preheat the oven to 400F.
Cut the tops off the fennel bulbs. Quarter the fennel bulbs, removing any remaining bits of hard core (you should have about 4 cups). Toss the fennel, onion, and garlic with 1 tablespoon of the oil. Place on a baking sheet lined with aluminum foil and roast for about 20 minutes, until soft. Let cool slightly.
Squeeze the roasted garlic into the bowl of a food processor, discarding the skins. Add the fennel, onion, pepper and blend until a coarse mixture forms.
Makes about 2 cups (16 two-tablespoon servings).
Roasting fennel softens and smooths out its wonderful anise flavor. When mixed with the creamy garlic and sweet onion, it makes a mild yet captivating tapenade.
SERVING SUGGESTIONS:
Spread on crostini and top with shaved Parmesan cheese.
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009."
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 45 Calories; 3g Fat (65.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0
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