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Fennel with Mustard Sauce    Veg  HT ACC    35mins



Serves 4        Hot   Vegetarian  Vegetables   Alcohol  Accompaniment    Eggless



2 Large Bulbs of Fennel

150ml/5 fl.oz White wine

150ml/5 fl.oz Water

25g/1oz Butter

1/2  teasp Sugar


For the Sauce

25g/1oz Butter

25g/1oz Plain Flour

3 tbsp Double Cream

1 teasp English Mustard

1 teasp Dijon Mustard


Lemon Juice




1. Wash and trim the fennel and cut into quarters. Blanch in boiling salted water for 3 minutes. Drain and set aside.


2. Put the wine, water, butter, sugar and half a teaspoon of salt into another saucepan, bring to the boil then add the fennel. Cover and simmer over a low heat for 15 minutes until tender.


3. Remove the fennel with a slotted spoon, reserving the liquor and place in a serving dish. Keep warm.


4. Melt the butter in a pan then add the flour. Cook for 1-2 minutes without browning. Add the reserved cooking liquor from the fennel, little by little, stirring all the time and continue to cook over a low heat until thickened.


5. Add the cream and mustard to the sauce and cook for a further 2 minutes stirring continuously.


6. Season with lemon juice, salt and pepper then pour over the fennel. Serve immediately garnished with fennel leaves.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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