Ingredients
- 1 fennel bulb
- 1 sliver garlic
- 1 lemon zest
- 950 ml nonfat yogurt
- 280 gr defatted beef
- 18 gr shallots (chopped)
- 16 ml lemon juice
- 2 gr coriander (ground)
- 1 gr dillweed (dried)
Clean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices. Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped coriander. Serves six. [ MID-ATLANTIC COUNTRY; August 1989 ]
