Baby Fennel With Salsa Verde |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
1 cup flat leaf parsley (1 bunch flat leaf was specified leaves picked) |
50 g capers (salted, rinsed and drained) |
8 anchovy fillets (in olive oil, drained) |
2 garlic cloves (chopped) |
2 teaspoons dijon mustard |
3/4 cup extra virgin olive oil (185 ml) |
6 fennel bulbs (baby trimmed) |
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.
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