Baby Fennel with Salsa Verde

Fennel is believed to have originated in the Mediterranean region and has been used in cooking for centuries. It was highly valued by the ancient Greeks and Romans for its aromatic flavor and medicinal properties.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Baby Fennel with Salsa Verde

Cooking Method: Grilling Cuisine: Italian Courses: Appetizer, Lunch Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Rest Time 10 min Total Time 40 mins

Servings: 4 Calories: 580

Best Season: Spring

Ingredients

Servings

• 8 bulb Baby Fennel
• 2 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 bunch Parsley
• 1 bunch Mint
• 2 tablespoon Capers
• juice of 1 Lemon
• 1 clove Garlic

Instructions

1. Preheat the grill to medium-high heat.
2. Trim the tops and bottoms of the baby fennel bulbs, then cut them in half lengthwise.
3. In a small bowl, combine olive oil, salt, and black pepper. Brush the fennel halves with the mixture.
4. Grill the fennel for 6-8 minutes per side, or until charred and tender.
5. Meanwhile, prepare the salsa verde by finely chopping parsley, mint, capers, and garlic. Combine them in a bowl.
6. Add lemon juice and extra virgin olive oil to the bowl and mix well.
7. Remove the grilled fennel from the heat and let it rest for 10 minutes.
8. Serve the fennel topped with salsa verde.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 145kcal

% Daily Value *

Total Fat 13g20%

Total Carbohydrate 5g2%

Sugars 2g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.