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
Vegetarian Fennel Salad with Halloumi
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Grilled Fennel with Tahini
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
Nutrition
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