Fennel Sauce (Creamy) for Pasta
INGREDIENTS:
12 Radishes; trimmed
3 Fennel bulbs; trimmed
2 md Carrots; peeled
1 Green apple; cored (not too
-sour)
1 tb Fresh lemon juice
1/2 c Mayonnaise; or less as
-needed
12 Radishes; trimmed
3 Fennel bulbs; trimmed
2 md Carrots; peeled
1 Green apple; cored (not too
-sour)
1 tb Fresh lemon juice
1/2 c Mayonnaise; or less as
-needed
1. Make 4 vertical cuts, crossing in the centre, in each radish.
2. Soak in iced water for 2-3 hours or until the petals open. Drain.
3. Cut the fennel bulbs lengthwise in half and cut out the hard core. Slice very finely.
4. Cut the carrots into matchsticks and dice the apple.
5. Mix the lemon juice into the vegetables, and then toss with the mayonnaise. Pile into a salad bowl and garnish with the radishes.
Notes: Serves 4-5 This healthy, crunchy salad of fennel, carrot, apple and radish is dressed in a lemony mayonnaise, which adds to its freshness.
1998 Hanneman/McBuster (PER SERVING: 215 cals, 18g fat)
2. Soak in iced water for 2-3 hours or until the petals open. Drain.
3. Cut the fennel bulbs lengthwise in half and cut out the hard core. Slice very finely.
4. Cut the carrots into matchsticks and dice the apple.
5. Mix the lemon juice into the vegetables, and then toss with the mayonnaise. Pile into a salad bowl and garnish with the radishes.
Notes: Serves 4-5 This healthy, crunchy salad of fennel, carrot, apple and radish is dressed in a lemony mayonnaise, which adds to its freshness.
1998 Hanneman/McBuster (PER SERVING: 215 cals, 18g fat)