Baby Fennel With Salsa Verde
Created by ImPat on November 13, 2014
- Servings: 7
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15890
Ingredients
- 1 cup fresh flat leaf parsley (1 bunch flat leaf was specified leaves picked)
- 50 grams capers (salted, rinsed and drained)
- 8 anchovy fillets (in olive oil, drained)
- 2 garlic cloves (chopped)
- 2 teaspoons Dijon mustard
- 3/4 cup olive oil (extra virgin olive oil-185 ml)
- 6 fennel bulbs (baby trimmed)
How to Make
-
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.
Nutritional Facts
- 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