Fennel Sauce

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Fennel Sauce

 

1/2 cup coarsely chopped peeled fennel bulb (white part)

1 tablespoon finely chopped fennel sprigs

I cup sour cream

1/8 teaspoon Pernod

2 teaspoons freshly squeezed lime juice

1/4 teaspoon salt

1/8 teaspoon coarsely cracked pepper

 

Immerse chopped fennel bulb in a pan of boiling water and boil until soft, about

3 minutes. Drain and remove to a food processor fitted with the steel blade.

Puree cooked fennel. Add remaining ingredients and process until well combined.

Taste for seasoning. Refrigerate until ready to use. Serve cold.

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