Roasted Fennel Dip - cooking recipe

Ingredients

1 fennel bulb, cut in quarters
2 tablespoons water
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup sour cream
1 tablespoon white balsamic vinegar
1/2 teaspoon fresh thyme
1/4 teaspoon grated lemon zest

Preparation

Roasted fennel puree: on baking sheet, combine fennel bulb, water, olive oil and salt. Roast in oven until fennel is caramelized and soft, about 40 minutes.
Transfer to a food processor and puree until smooth.
In bowl, combine 1 1/3 cups fennel puree, sour cream, vinegar, thyme and lemon zest. Serve or immediately or cover and refrigerate up to 3 days.