Baby Fennel With Salsa Verde
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.
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DIRECTIONS
- 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.
- 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.
- Drain, then place on a clean tea towel until dry, yet still warm.
- To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
- Serve as part of an antipasti platter.
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