Recipe courtesy of Gaspar Catanzaro
Fennel Remoulade
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1810
- Total Fat
- 192
- Saturated Fat
- 29
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 90
- Sodium
- 1379
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
5 1/2 ounces fennel bulb
2 tablespoons olive oil
1-ounce garlic cloves
1 lemon juice
2 cups mayonnaise
2 tablespoons chopped parsley leaves
1 tablespoon chopped chives
2 teaspoons salt
1 teaspoon white pepper
1-ounce Pernod
Directions
- Preheat oven to 350 degrees F.
- Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves. Roast in the oven until golden brown and tender. Let cool and mix with all the other ingredients in a food processor. Blend in food processor until smooth. Place in covered container until needed for service.