What do you do when you have a handful of uneaten CSA vegetables and another delivery coming the next day? Roast them up and make them into a dip! At least that’s what I did the other night. I had one fennel bulb, a handful of garlic scapes, and three small sweet red onions. I also had half a dozen farm-fresh eggs to use. I decided to roast the vegetables and make a pesto with them, but in the end it came out more like a dip. A very tasty dip that was used to top the eggs and spread on some leftover challah bread.
I don’t have a very measured recipe for the dip since I was adding ingredients as I went along, but here’s basically what I did:
Roasted Fennel, Garlic Scape, and Sweet Onion Dip
- 1 fennel bulb, cut into chunks
- 4 garlic scapes
- 3 small sweet red onions, cut into chunks
- olive oil (about 1/3 cup plus more for roasting)
- Kosher salt and freshly ground pepper
- Parmesan cheese, grated, to taste (I used about 1/4-1/3 cup)
- Preheat oven to 400 degrees F. Toss the fennel, garlic scapes, and onions in olive oil and sprinkle with salt and pepper. Lay on a foil-lined baking sheet and roast for about 20 minutes until soft.
- Let vegetables cool slightly and then transfer to a food processor. Pulse for about 30 seconds to 1 minute until big chunks have broken down. Add in the cheese and continue pulsing until combined. Drizzle olive oil slowly and pulse, stopping to scrape the sides, until you get to desired consistency. You may want to add more cheese as you go. Flavor with salt and pepper.