On this week’s Good Food podcast, Vegan for Passover, The Perfect Apron, Buttermilk Drops, we cover all things Passover including how to keep vegan during the holiday and the history of the Maxwell House Haggadah.
Find more Passover recipes here.
Makes 6 to 8 servings
3 or 4 nice fennel bulbs, 1 ½ to 2 pounds total
1 bunch carrots
1 bunch radishes
Kosher or sea salt
For the Salsa Verde:
1 cup fresh herbs—a mix of parsley, mint, chives, and garlic or leek chives is nice
½ cup olive oil
½ to 1 teaspoon salt
1 hardboiled egg, sieved, optional
Trim fennel bulbs and cut into vertical wedges. Peel carrots and cut into ¼-inch thick diagonal slices. Or, if using round carrots, cut them in half. Cut radishes in half lengthwise. Steam fennel and carrots over salted water until just tender, 8 to 10 minutes. Add radishes and steam until just tender, about 3 minutes. Arrange on a serving platter and spoon salsa verde over. Top with sieved or chopped egg, if desired.
Chop the herbs. Zest the lemon over the herbs and chop all very fine. Heat the ½ cup oil in a small pot. Add the chopped herbs, a healthy squeeze of the lemon, and salt. The salsa should be tart and salty. You’ll have more than enough for this side dish; use the rest as a condiment for fish, poultry, or meat.
© 2014, Amelia Saltsman