Directions:
- Wash the fennel bulbs, cut off the tops to leave just the bulb portion, and boil them until fork tender in a pot of water with the flour and the juice of one squeezed lemon, which serve to keep the fennel from discoloring.
- Remove them from the pot with a slotted spoon and put them to drain on a plate covered with a kitchen towel.
- While they're cooling, put the following in a blender: olive oil, anchovy fillets, parsley, grated cheese, salt and a grind of fresh pepper, vinegar, and blend well until the mixture becomes creamy.
- Finely slice the fennel bulbs, pour the sauce over them, mix carefully, and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.45 Kcal (1032 kJ) | ||
| Calories from fat | 166.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.52g | 28% | |
|---|---|---|---|
| Cholesterol | 3.33mg | 1% | |
| Sodium | 145.23mg | 6% | |
| Potassium | 999.3mg | 21% | |
| Total Carbs | 17.8g | 6% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 3.76g | 8% | |
| Vitamin C | 38.3mg | 64% | |
| Iron | 2.6mg | 14% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 90.74 Kcal (380 kJ) | ||
| Calories from fat | 61.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 28% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 1% | |
| Sodium | 53.47mg | 6% | |
| Potassium | 367.93mg | 21% | |
| Total Carbs | 6.55g | 6% | |
| Sugars | 0.17g | 2% | |
| Dietary Fiber | 2.77g | 30% | |
| Protein | 1.39g | 8% | |
| Vitamin C | 14.1mg | 64% | |
| Iron | 1mg | 14% | |
| Calcium | 44.6mg | 12% | |
* 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.
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