Baby Fennel With Salsa Verde Recipe

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Baby Fennel With Salsa Verde
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 256.58 Kcal (1074 kJ)
Calories from fat 201.39 Kcal
% Daily Value*
Total Fat 22.38g 34%
Sodium 283.28mg 12%
Potassium 775.57mg 17%
Total Carbs 13.36g 4%
Sugars 0.1g 0%
Dietary Fiber 5.73g 23%
Protein 2.2g 4%
Vitamin C 31.5mg 53%
Iron 2.4mg 13%
Calcium 100.9mg 10%
Amount Per 100 g
Calories 120.22 Kcal (503 kJ)
Calories from fat 94.36 Kcal
% Daily Value*
Total Fat 10.48g 34%
Sodium 132.73mg 12%
Potassium 363.38mg 17%
Total Carbs 6.26g 4%
Sugars 0.04g 0%
Dietary Fiber 2.68g 23%
Protein 1.03g 4%
Vitamin C 14.8mg 53%
Iron 1.1mg 13%
Calcium 47.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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