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🍽️ Steamed Fennel with Creamy Bear Garlic Avocado Dip

278 kcal · 30 min · 4 servings

Ingredients

• 4 bulbs fennel
• 1 tbsp sunflower oil
• 125 ml white wine
• salt
• 1 avocado
• 100 g whipping cream
• salt
• 0.5 lemon (juice)
• 1 tsp mustard
• pepper (from the mill)
• 40 g wild garlic
• 2 eggs
• 2 gherkins
• 1 tbsp capers

Instructions

1. 1. Rinse the fennel thoroughly under running water.
2. 2. Remove the tough leaf stems and set aside the tender fennel fronds.
3. 3. Cut the fennel bulb into eight equal wedges.
4. 4. Place the fennel wedges in a wide pot or a large frying pan.
5. 5. Pour the white wine and oil over the fennel.
6. 6. Season the mixture with a pinch of salt.
7. 7. Cover the pot or pan with a lid.
8. 8. Steam the fennel over medium heat for 8 to 10 minutes until tender.
9. 9. Remove the pot from the heat and let the fennel cool down completely.
10. 10. Peel the avocado and cut it in half lengthwise.
11. 11. Remove the pit carefully with a knife twist and lift it out.
12. 12. Place the avocado flesh along with the cream into a blender or stick blender.
13. 13. Add the lemon juice, mustard, salt, and pepper.
14. 14. Blend the ingredients until you have a smooth, creamy sauce.
15. 15. Finely chop the bear garlic.
16. 16. Stir the chopped bear garlic and the reserved fennel fronds into the avocado sauce.
17. 17. Hard-boil the eggs, peel them, and chop them finely.
18. 18. Finely chop the gherkins as well.
19. 19. Add the finely chopped eggs, gherkins, and capers to the sauce.
20. 20. Mix everything well until the remoulade is ready.
21. 21. Place the cooled fennel on a plate and let it drain well.
22. 22. Top the fennel with the finished remoulade and serve the dish.

Nutrition per serving

• kcal: 278
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 11 g