Baby Fennel With Salsa Verde

Recipe by ImPat
READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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