Baby Fennel With Salsa Verde

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #15890

November 13, 2014



"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."

Original is 7 servings

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.

0 Reviews

You'll Also Love