Name: Grilled Fennel with Tahini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 bulbs fennel; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup tahini; 1 lemon (Juice); 1/4 cup water; 1 teaspoon turmeric; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Gluten Free Diary Free Nut Free Egg Free Low Carb Vegan Vegetarian Paleo Keto

Grilled fennel wedges are served with turmeric tahini dressing for an easy keto vegan appetizer or side dish, packed with flavour.

The grilling of the fennel helps soften the anise flavour and gives a slight sweetness to the delicious vegetable.

How to make grilled fennel wedges

This simple fennel recipe can be made on the BBQ or on a griddle pan. I like either for the charred lines that add colour and a touch of flavour to fennel.

The fennel bulb is cut into wedges, but you could slice the fennel into slices instead. Save some of the frond from the top of the bulb for serving.

Best served warm, this fennel recipe is ready in 10 minutes if you make the dressing whilst the fennel is cooking.

Carbs in Fennel

100g of fennel has 4.9g net carbs making it a great option for keto vegetarian and vegan recipes. The size of a fennel bulb can vary. I've seen some huge one's that would feed a family and others that would make a garnish once chopped!

On average a bulb of fennel will weigh about 230 grams (around 8 ounces).

More keto vegetarian fennel recipes to try

Fennel Zucchini Soup

Roasted Fennel with Parmesan

Vegetarian Fennel Salad with Halloumi

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Grilled Fennel with Tahini

Wedges of fennel are grilled with a side of turmeric tahini dressing for dipping.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Cuisine Vegan

Servings servings

Calories 193 kcal

Ingredients

2 bulbs fennel
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

Tahini Dressing

¼ cup tahini
1 lemon Juice
¼ cup water
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon black pepper

Instructions

Make the dressing

Whisk all ingredients together in a medium bowl until well combined. If the mixture is too thick, add more water.

Grill the Fennel

Cut the tops and bottom from the fennel bulbs. Cut into quarters for wedges.
Heat a griddle skillet on a medium heat.
Brush the fennel wedges with olive oil and season with the salt and pepper.
Place the fennel wedges on the skillet and grill for about 5 minutes each side until charred and soft.
Serve with the turmeric dressing. Either dip the wedges into the dressing it or drizzle it over the fennel wedges.

Notes

Makes 4 servings at 4g net carbs per serving.

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

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