Baby Fennel With Salsa Verde
Recipe: #15890
November 13, 2014
Categories: Anchovy, Fennel, Appetizers, Christmas New Years, Gluten-Free, No Eggs, Non-Dairy, Herbs, more
"In my endeavour to try new foods I have not had before, in this case fennel I am posting this recipe from Australian Delicious as it appeals to me and hope it will to you too."
Ingredients
Nutritional
- Serving Size: 1 (135 g)
- Calories 273.8
- Total Fat - 27.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 0 mg
- Sodium - 301.2 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 3.4 g
- Sugars - 0.1 g
- Protein - 1.7 g
- Calcium - 62.8 mg
- Iron - 1.6 mg
- Vitamin C - 24.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
For the salsa verde, whiz all ingredients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
Step 2
Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.
Step 3
Drain, then place on a clean tea towel until dry, yet still warm.
Step 4
To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
Step 5
Serve as part of an antipasti platter.
Tips
No special items needed.