Fresh Anise Yogurt Dressing/Dip – Good Bite Video

by on April 26, 2010

Fennel bulb, the sweet, licorice flavored vegetable that we adore is often taken for granted. The prized bulb has so much culinary value that I’d giddy with excitement when I can get my hands on a fresh bulb. Often times, Todd will slow braise the bulbs to a sweet, delicate finale that I feel like I’m eating a dessert rather than a vegetable course. Slicing the bulbs thin with a squeeze of fresh lemon, sprinkles of sea salt and earthy black pepper is a heavenly salad in a bowl.

But what about the fresh anise, the frond part of the fennel bulb? ? I’m guilty of hacking them off and tossing them in the compost pile. Granted, I’ve put them to good compost use, but have always denied the fresh anise tops of any culinary value. Thanks to Chef Dave of Good Bite, he’s opened my world to fresh anise (fennel tops) !

I teamed up with Good Bite and Hyundai to participate in Chef Dave’s “Appetite for Adventure”.  Dave challenged 8 food bloggers to come up with an inventive recipe using an unusual ingredient!  My ingredient was fresh anise and I created a fresh anise yogurt dressing dip.

This fresh anise recipe is so easy, light, fresh and healthy. The flavors of the fresh, delicate sweetness of licorice layered in yogurt makes a wonderfully versatile dressing or vegetable dip.

Watch the video and find out more about my fresh anise yogurt dip! Go to GoodBite.com for the fresh anise dressing and yogurt recipe.

Thank you,

diane

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{ 6 comments… read them below or add one }

1 pam April 26, 2010 at 7:15 am

I grow the herb Anise and am always looking for things to do with the fronds!

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2 Maria April 26, 2010 at 8:04 am

Love the video. I need to use anise more often.

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3 Peter W April 27, 2010 at 6:29 am

I really like the recipe, although I would like to point one thing out.

Although I’m not an expert, I’m pretty sure the top part of fennel bulbs aren’t anise. Anise is a completely different species of herb although it has similar taste to fennel. It could be that the fennel is labeled fresh anise in the markets in the USA, but that is to the best of my knowledge technically incorrect. The correct name for the top part of the fennel would probably be something like fennel leaves or fennel blossoms, depending on which part you are actually using. Fresh real anise should be significantly harder to come by, it’s not really something you see in the markets.
My question: If it’s fennel used, why not call it fresh fennel dressing?

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4 Claudia May 6, 2010 at 2:07 pm

Well, whatever it’s called, I’m glad to find a use for it. I was also guilty of throwing most of the fennel tops away. We get it in our CSA boxes.

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5 Cheryl Hargraves May 8, 2010 at 7:48 pm

When I first saw this post, I was originally bummed, thinking I shouldn’t give it a try. I recently found out I have a “mild” allergy to dairy. I altered my diet to eliminate everything but some cheese.

But — then I realized, why not try out those non-dairy yogurt alternatives with this awesome ingredient? It can all be new :) Adapt, yes! I can’t wait to try this recipe. I will get some fennel tomorrow at the farmer’s market. I want to try slow braising the bulb, too.

Besides, I love licorice flavor. It reminds me of my grandfather. Just one of the many awesome things he inspired me to enjoy. Isn’t it great the way some food/drinks remind you of people, even some that you haven’t seen in a long time.

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6 mame November 4, 2013 at 4:05 pm

I pulled up what I thought was fennel but there was no bulb. Instead, it looked like a very small parsnip. So I guess I planted anise instead of fennel. They do taste and smell about the same because the fronds and the roots smelled like licorice.

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