*  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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