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    You are in: Home / Recipes / Baby Fennel With Salsa Verde Recipe
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    Baby Fennel With Salsa Verde

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    • on October 18, 2010

      Fantastic recipe -- packed with some of my favourite flavours! I had one large fennel bulb that I cut into 1cm slices and cooked in boiling water for about 6 minutes. I decided to make the whole salsa recipe, knowing I could use the leftovers creatively. I planned to use only a 1/2 cup of oil, but needed the extra 1/4 cup to let the food processor do its job. I must confess that I preferred the extra tartness there was before I added the last of the oil, but the oil did mellow everything out for those who don't love tart as much as I do. To serve, I tossed the fennel with about 1/2 the salsa. Don't tell the family, but I'm selfishly saving the rest of the salsa for some clandestine usage -- maybe on baked potatoes. I will make this recipe often -- and the salsa will probably get made just to have on hand. Thanks for posting. UPDATE: I just ate the small amount of fennel that was left over from last night. Absolutely delicious -- maybe even tastier than yesterday if that's possible. So clearly this dish can be made a day or so ahead. And it's great warm or at room temperature.

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    Nutritional Facts for Baby Fennel With Salsa Verde

    Serving Size: 1 (215 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 330.5
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 3.8 g
    Cholesterol 4.5 mg
    Sodium 589.2 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 7.9 g
    Sugars 0.1 g
    Protein 5.0 g

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