MEL × RIVERBEND: Fennel Fronds + Herbs Yogourt
RECIPE SPONSORED BY RIVERBEND GARDENS
I could basically survive off of bread and cheese ( or some other form of wheat and dairy combination ) but we all know that’s rather unsustainable and can quickly become quite boring. Well, that is, if you’re only exploring the basics. Thankfully this recipe is quite a few steps beyond good old cheddar on crackers, but it remains in the same realm of quick, satisfying and delightful.
You can have this herbed yogourt + crackers on its own, but also keep it in your arsenal for the next time you have friends over. This recipe would make a great addition to a charcuterie board or as part of a tapas spread. Also, given that they have a similar acidity to plain yogourt, you could easily experiment with goat cheese or labneh for the base of this recipe if you’re craving something a little bit more spreadable.
A little bit about fennel
Fennel is one of those vegetables that people seem to either love or hate. The bulb has a slight anise-like flavor which I personally find quite refreshing when it’s eaten shaved and raw. It becomes milder as it cooks, so if you’re on the fence about trying fennel, I’d say start with a recipe where it’s cooked like this one or this one.
The fronds on the other hand can be quite stringy and tough, like a celery stick but denser, so I prefer cutting it against the grain whenever possible. The wispy fronds also hold a bit of licorice-like flavor, but in a somewhat subdued form which is perfect for today’s recipe.
MAKES 2 CUPs
1 C fennel fronds, minced
6-8 large basil leaves
10-12 mint leaves
Small bunch of parsley
½-¾ C plain yogourt
30 ROAST + 10 min PREP
- Cut all your herbs, place them in a bowl
- Mix in yogourt + a good pinch of salt
- Cover and let sit in the fridge at least 15 minutes.
- Taste and adjust salt before serving with your favorite crackers or as part of a charcuterie board