MEL × RIVERBEND: Fennel Fronds + Herbs Yogourt

Fennel Fronds + Herbs Yogourt - the nomadic wife - riverbend gardens

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.

 
Fennel Fronds + Herbs Yogourt - the nomadic wife - riverbend gardens
Fennel Fronds + Herbs Yogourt - the nomadic wife - riverbend gardens
 

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.

 
 
Fennel Fronds + Herbs Yogourt - the nomadic wife - riverbend gardens
 

THE 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
Salt

30 ROAST + 10 min PREP

  1. Cut all your herbs, place them in a bowl
  2. Mix in yogourt + a good pinch of salt
  3. Cover and let sit in the fridge at least 15 minutes.
  4. Taste and adjust salt before serving with your favorite crackers or as part of a charcuterie board

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