*  Exported from  MasterCook  *
 
                          Fennel and Yogurt Sauce
 
 Recipe By     : Pierre Franey (1997) Cooks with His Friends
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Chef                             Menu
                 Eat-lf                           Franey
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         olive oil spray -- or 2-tbs oil
    1      bulb          fennel -- trimmed
                         thinly sliced (about 1 cup)
    2      tablespoons   shallots -- sliced
    1      tablespoon    garlic -- chopped
    4      tablespoons   white wine vinegar
      3/4  cup           chicken broth -- fresh or canned
    1      dash          Tabasco sauce -- (hot pepper sauce)
    1      teaspoon      ground coriander
    1      teaspoon      fresh thyme leaves
      1/4  cup           plain low-fat yogurt -- drained
                         Salt and pepper -- freshly ground
 
 1. Heat a small saucepan over medium-high heat; spray or add oil and heat
 oil. Add fennel, shallots, and garlic. Cook, stirring, until wilted, about
 5 mins.
 
 2. Add the vinegar, stir, and cook for 1 minute. Add the chicken broth,
 Tabasco, coriander, and thyme. Reduce heat and simmer for about 15 mins.
 
 3. Puree with a food processor until it resembled applesauce. Add the
 yogurt and blend again for 5 seconds. Season with pepper. Serve warm; if
 reheated, be sure not to boil.
 
 MAKE AHEAD and keep warm. Substitute your favorite pepper sauce. Use
 low-fat yogurt. 
 
 Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed
 Parsleyed Potatoes with Cucumbers (15)  [ 357.6 CALS, 6.1 G FAT (15.2% CFF)
 422 MG SODIUM ]  The book is based on the PBS series: Pierre Franey’s
 Cooking in Europe". 
 
 Recipe tested by patH June 1997 MC est. 36.8 cals, 0.8g fat, 17.5% cff, 313
 mg sodium
 
 
 
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