FENNEL SEED MUSTARD
Make and share this Fennel Seed Mustard recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Mix fennel seed in your food processor until crushed.
- Add mustard, brown sugar, vinegar,& salt, mix well.
- With the machine running very slowly add the oil in a steady stream.
- Blend until it has the consistency of mayonaisse.
- Transfer to a jar and keep in the fridge.
Nutrition Facts : Calories 1078.6, Fat 64.4, SaturatedFat 7.1, Sodium 1436.1, Carbohydrate 106.1, Fiber 18.6, Sugar 71.1, Protein 27.9
BRAISED FENNEL WITH MUSTARD GREENS
Steps:
- In a large skillet, heat olive oil over low heat. Add the fennel, salt and pepper. Cook, stirring frequently, until the fennel is light brown around the edges and soft, 15 to 20 minutes. Pour in the wine. Turn up the heat and cook until the wine is evaporated, 8 to 10 minutes. Add the mustard greens and cook, stirring until wilted. Serve immediately.
FENNEL IN WINE AND HONEY
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
Provided by shari p.
Categories Side Dish Vegetables
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 11.7 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 3.7 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 122.7 mg, Sugar 2.7 g
PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS
Steps:
- Preheat oven to 450°F. Season pork with salt and pepper.
- Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.
- Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.
- Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.
WINTER SALAD WITH TOASTED MUSTARD SEED VINAIGRETTE
Time 30m
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into thin slices.
- Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
- Whisk together vinegar, Dijon mustard, and salt and pepper to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds.
- Toss together fennel, romaine, frisée, endives, and parsley in a large bowl. Serve with dressing on side.
FENNEL SEED MUSTARD FOR FISH
Make and share this Fennel Seed Mustard for Fish recipe from Food.com.
Provided by Iowahorse
Categories European
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.
- Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.
- Slowly add the olive oil, beating with a fork until creamy and thick.
- Makes 3/4 cup.
Nutrition Facts : Calories 792.1, Fat 75.5, SaturatedFat 10.1, Sodium 710.2, Carbohydrate 30.1, Fiber 3.1, Sugar 25.8, Protein 3.6
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