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November 15, 2013 14:00 pm | | HOME | BLOG HOME | ARCHIVES |
Pati Jinich Fennel Lime Crema

This is one of the quickest recipes that I have come up with.

It was just as quick to come up with it, as it was quick to make it.

It was sheer craving: I imagined it to accompany the Potato, Sweet Potato and Granny Smith Latkes, but you can use it to complement so many other things.

Fennel Lime Crema

It just mixes the already salty and tangy Mexican Cream with the crunchy chopped fennel bulb, fragrant fennel fronds, fresh-squeezed lime juice and salt.

Hey: You may also use it as a vegetable dip, why not?

Fennel and Lime CremaCrema de Eneldo y Limón

Serves: makes 11/2 cups

Crema de Eneldo y Limón" alt="Fennel and Lime CremaCrema de Eneldo y Limón" />


1 cup Mexican style cream

1/2 cup finely diced fennel bulb

1 tablespoon fennel fronds, chopped

Zest of 1 lime

2 tablespoons fresh-squeezed lime juice

1/4 teaspoon kosher or sea salt, or to taste

To Prepare

In a small mixing bowl, combine all the ingredients. Done!



This looks delicious! I can’t wait to give it a try with the Potato, Sweet Potato & Granny Smith Latkes. I can see this going nicely with a fish…….you always inspire me Pati!

Oh these ones are super scrumptious….

Sra. Paty,quisiera saber la direccion del restauranet de su papa en la ciudad de Mexico,nosotros vamos a ir en Marzo a Mexico y quisieramos ir a comer al restaurante de su papa,seria posible tener la direccion del restaurante?mi esposo y y yo la vimos la semana pasada con sus tres hijos y nos encato la sopa de pasta que usted hiso y los molletes y hoy precisamente lo cocine hoy,y su pastel de queso con la cajeta delicioso,espero nospueda dar la gracias anticipadamente .Sarira Szjoawitz

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