Recipe: Roast Fennel & Dill Dip
Fennel no friends. Well… almost. There are differing opinions regarding fennel and its ability to connect with other plants. Some say fennel shares strictly no connections, and some may advise on planting dill as an appropriate neighbouring plant. Watch it though… they hail from the same family and It’s rumoured they occasionally take their relationship to ‘freakish’ levels, cross-pollinating to create distasteful children. Interbreeding may be faux pas in the garden, but these two can cross-pollinate in our kitchen any day.
Roast Fennel & Dill Dip
Prep time: 10 minutes
Cook time: 60 mins
- 3 large fennel bulbs
- 1 tbsp olive oil
- Half a bunch of dill, finely chopped
- 500g of plain greek style yogurt
- ½ cup of pine nuts, toasted
Trim the tops of the fennel bulbs – these can be put aside to eat later in a soup. Cut the fennel bulbs into quarters removing the hard cores and throw into a large bowl. Toss with olive oil and season well with salt and pepper. Line a baking tray with baking paper and place fennel in the oven, roast at 180 degrees for 45 minutes. Remove from oven and set aside to cool for 30 mins.
Place fennel into a food processor and whizz until it’s to a fine consistency. Transfer from the processor to a large bowl, add the chopped dill and yogurt and give it a good stir. Sprinkle with toasted pine nuts and voila! Serve with anything from carrot sticks to flat bread.