CREAMY ROASTED FENNEL DIP

INSPIRED BY  5TH & TAYLOR

KITCHEN  CHARISMA SHAH

INGREDIENTS (SERVES 8-10)

1. 1 large fennel bulb (coursely chopped)
2. 1 large yellow onion (diced)
3. 2 tsp minced garlic
4. 1.5 tbs olive oil
5. 2 tsp fennel seeds
6. 1/2 cup grated parmesan
7. 1 tbs lemon juice
8. 1 cup sour cream
9. kosher salt to taste
10. 1/4 tsp fresh ground black pepper

INSTRUCTIONS

1. Preheat the oven to 350F
2. Line a baking sheet with aluminum foil and spray with oven spray.
3. Remove the stalk of the fennel bulb.  Coursely chop the remaining bulb into 1/2 inch pieces.
4. Dice the yellow onion.  
5. Toss the onion, fennel, garlic, fennel seeds, pinch of salt, and black pepper in the olive oil.  Lay into even layer onto baking sheet.  
6. Bake for 30 minutes on top rack or until browned (but not burnt!)
7. Remove and let cool for 5 minutes. 
8. Blend the baked veggies with the sour cream until mostly creamy and smooth.
9. Fold in the parmesan and serve with freshly baked vegetable chips or baked baguette!