Baby Fennel With Salsa Verde

Total Time
20mins
Prep 10 mins
Cook 10 mins

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 you too.

Ingredients Nutrition

Directions

  1. For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
  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.
  3. Drain, then place on a clean tea towel until dry, yet still warm.
  4. To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
  5. Serve as part of an antipasti platter.
Most Helpful

5 5

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.