Fennel With Mustard Sauce Recipe
- 3 large or 5 medium fennel bulbs, washed, trimmed and sliced
- Lengthwise thickly into 3-4 slices (reserve feathery fonds to scatter over the finished dish)
- 2 tablespoons olive oil
- 1/3 – 1/2 cup white wine
- 3/4 cup vegatable broth
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon chopped dill
- Sea salt and
- Freshly ground pepper
- #Fennel is a new-comer in our markets. Look for this vegetable in markets from fall to spring. Fennel has a sweet and delicate anisy flavor and this may not be to everyone’s liking. So I think this recipe is one of choice but definitely a good one -light and flavorsome. The anisy flavor of fennel is more elusive when cooked. Give it a try. You may add fennel to your list of healthy vegetables. Serve this dish with any kind of meat or as a vegetarian dish on its own.# Heat olive oil in a large skillet over low heat. Brown fennel slices in batches on both sides, making sure slices hold their shape. (When fennel is sliced lengthwise layers tend to seperate). Remove all onto a plate and set aside.
- Pour wine and broth into skillet and add mustard, Mix and heat until mixture reaches a light boil. Taste and season with salt and pepper.
- Add fennel slices and any juices that may have accumulated on plate. Cook a little longer over low heat so fennel slices suck up all the lovely flavors in the sauce. Add more stock if necessary.
- Transfer to a serving platter and spoon sauce over fennel and sprinkle with dill or scatter reserved feathery fennel fronds which resemble dill.