Beetroot and fennel dip with sour cherries

side dish · ⏱ 165 min · 6 portions · 41.0 g carbs / portion · vegetarian · allergens: milk, tree nuts

v3 · rb0e705f985 20260727Z1751 sour cream or greek yoghurt to taste 🔥 preheat the oven to 160°C 🍳 ⏱ 10 min heat a pan, then cook onion, fennel, garlic, bay leaves, and fennel seeds in the olive oil 🌀 stir in beetroot, molasses, dried sour cherries, water, salt, and black pepper 🔥 ⏱ 1 1/2 h cover and bake at 160°C until tender ⏳ cool, then rest to let flavors settle 🍽 serve the beetroot and fennel dip 🌀 stir in sour cream or Greek yoghurt as a dollop 🍽 top with dill or parsley and hazelnuts if using Beetroot Fennel Dip 🥗 100 ml olive oil 180 g onion 200 g fennel 3 pieces garlic 2 pieces bay leaf 1½ tsp fennel seed 750 g beetroot 1½ tbsp cherry or pomegranate molasses 70 g dried sour cherry 1¼ tsp fine sea salt black pepper to taste dill or parsley to taste hazelnut to taste sour cream or greek yoghurt dill or parsley, hazelnut
http://flowcooking.food/en-us/recipe/368/beetroot-and-fennel-dip-with-sour-cherries/