Roasted Red Pepper And Garlic Dip With Fennel Crudite

By á-170456

Ingredients

• 1 small head garlic
• 1 red bell pepper
• 4 medium fennel bulbs - (abt 3 lbs total) (sometimes called anise)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon caraway seeds
• 1/2 cup sour cream
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1 pinch cayenne

Preparation

Step 1

Preheat oven to 450 degrees. Separate garlic cloves, leaving skins intact, and wrap together in foil. Bake in upper third of oven for 1 hour.

Quarter bell pepper lengthwise and discard stems, seeds, and ribs. In a shallow baking pan arrange quarters skin-side up. Roast for 20 minutes. When cool enough to handle, peel pepper, and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.

Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.

In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Puree mixture until smooth. Dip may be made 5 days ahead and chilled, covered.

Drain fennel in a colander and pat dry. Serve dip with fennel.

This recipe yields 8 servings.

Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available