Nutmeg loves Fennel which is a bit strange because she hates anise, sambuca and black licorice (the red stuff is ok but really is just red dye and sugar). In any case this recipe caught her eye.
Fennel Mustard:
In a skillet, heat 1 tablespoon vegetable oil. Add 3 cups chopped fennel, cover and cook over low heat, stirring occasionally, until softened, 25 minutes. Add 1/2 cup white wine vinegar and cook uncovered, until the fennel is tender, approximately 15 minutes. Transfer the contents of the skillet to a blender. Add 1 tbsp dry mustard powder and puree. Scrape the contents into a bowl and cool. Stir in 2 tsp whole-grain mustard and season with salt. TASTE it! - If it is too sharp for your taste add some honey or honey mustard. Transfer to jars and refrigerate.
Great for fall dises like roast pork or chicken.
Enjoy!
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Great post. Looking forward to reading more. Thanks for taking the time to write this.
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