Best Baby Fennel With Salsa Verde Recipes

BABY FENNEL WITH SALSA VERDE

Baby Fennel With Salsa Verde image

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.

Provided by ImPat

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 330.5, Fat 28.2, SaturatedFat 3.9, Cholesterol 4.5, Sodium 589.3, Carbohydrate 18.6, Fiber 7.9, Sugar 0.2, Protein 5.1

OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE

Oven-Roasted Spring Vegetables with Salsa Verde image

Categories Side Roast Easter Vegetarian Artichoke Asparagus Fennel Leek Carrot Spring Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 lemon, halved
12 baby artichokes
Nonstick olive oil spray
2 large fennel bulbs, trimmed, each cut lengthwise into 8 wedges
6 slender leeks (white and pale green parts only), root ends trimmed, each leek cut lengthwise in half
18 thick asparagus spears, tough ends trimmed
12 very slender small carrots, peeled
Olive oil
Salsa Verde

Steps:

Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.

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