Veg HT ACC
Vegetarian Vegetables Alcohol Accompaniment
Bulbs of Fennel
fl.oz White wine
1/2 teasp Sugar
tbsp Double Cream
teasp English Mustard
teasp Dijon Mustard
Wash and trim the fennel and cut into quarters. Blanch in boiling salted water for 3 minutes.
Drain and set aside.
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.
Remove the fennel with a slotted spoon, reserving the liquor and place in a serving dish. Keep warm.
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.
Add the cream and mustard to the sauce and cook for a further 2 minutes stirring continuously.
Season with lemon juice, salt and pepper then pour over the fennel. Serve immediately garnished with fennel leaves.
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