Straight from her Happy Cooking cookbook, this Giada Fennel and Yogurt Purée is a standout dish made with fennel, olive oil, Greek yogurt, salt, and water. It’s an easy-to-make side dish ready in just 15 minutes and serves 4 people.

Recipe Ingredients

• 1 pound of fennel, cored and cut into 1-inch pieces (about 1 large or 2 small bulbs)
• 1 tablespoon + ¼ teaspoon of kosher salt, divided
• 3 tablespoons of extra-virgin olive oil
• 1½ tablespoons of nonfat plain Greek yogurt

How To Make Giada Fennel and Yogurt Puree

1. Prep Your Fennel: Start by washing and trimming the fennel bulbs. Remove the stalks and any tough outer layers, then core the bulbs and cut them into 1-inch pieces for even cooking.
2. Cook the Fennel: Place the fennel pieces in a medium saucepan and cover them with cold water. Sprinkle in 1 tablespoon of kosher salt to season the water. Bring it to a boil over high heat, then reduce the heat and let it simmer gently for about 10 minutes, or until the fennel is fork-tender.
3. Drain and Blend: Carefully drain the cooked fennel, making sure to remove as much water as possible. Transfer the drained fennel to a food processor fitted with a metal blade.
4. Add the Flavor: Pour in 3 tablespoons of olive oil and 1½ tablespoons of Greek yogurt, then add the remaining ¼ teaspoon of kosher salt.
5. Purée to Perfection: Blend the mixture until smooth and creamy, stopping occasionally to scrape down the sides of the processor to ensure everything is evenly puréed. The texture should be silky with no visible chunks.
6. Serve and Enjoy: Transfer the purée to a serving dish and enjoy it warm, at room temperature, or chilled, depending on your preference. Pair it with crusty bread, roasted vegetables, or as a light and refreshing dip.

Recipe Tips

• Roasting for Deeper Flavor: Roast the fennel at 400°F for 20 minutes before blending to bring out its natural sweetness and add a caramelized depth to the purée.
• Add Aromatics: Infuse the cooking water with garlic or bay leaves to give the fennel an extra layer of savory, aromatic flavor.
• Experiment with Yogurt: Use full-fat Greek yogurt or a plant-based yogurt alternative for a creamier texture and a slight variation in taste.
• Customize the Texture: Blend the purée with a splash of vegetable stock for a thinner consistency if you’re using it as a sauce for pasta or roasted meats.
• Herb it Up: Garnish with fresh dill, parsley, or a pinch of fennel fronds to enhance the presentation and add an herbal note that complements the purée’s flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Roasted Mushroom and Kale Pizzette
• Giada Citrus-Chile Acorn Squash
• Giada Brown and Wild Rice Dressing