Fresh Fennel Wedges
This crispy veg with a mild licorice flavour is perfect to eat fresh when you’re peckish as it’s ridiculously low in calories! Sometimes known as aniseed, fennel can also be thinly sliced and added to salads or enjoyed sauted, braised or roasted.
- 1 fennel bulb, rinsed and patted dry
- With a sharp knife, cut off the stalks close to the bulb and trim the base.
- If there is any tough, stringy outer layer, remove this with a vegetable peeler.
- Place the fennel on its base and cut it in halve across the wider end. Place each half face down and cut lengthwise into 2 cm wedges. Slice down along the core at an angle, to remove it. Enjoy whenever!
Per serve: energy 49 kJ (12 cal); protein 1 g; fat 0 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 2 g; fibre 2 g; calcium 13 mg; iron 0 mg