Fennel and Grape in Peppercorn and Mustard Sauce
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fennel and Grape in Peppercorn and Mustard Sauce is an appetising throw together dish that juxtaposes flavours and a great dinner party treat. It’s also nice to just eat with dear ones too. It’s so easy to use oats – they are so versatile and act as natural binders in dishes.
  • 500ml filtered water
  • 20g oats
  • 2 fennel bulbs, chopped
  • 1 shallot, chopped
  • 2tbs olive oil
  • 2 tsp mustard
  • Pinch of salt
  • Few sprigs of dill
  • Few peppercorns
  • 100g grapes
  1. Place the oats and water in a sauce pan and bring to a medium heat. Stir consistently for a few minutes until the oats start to thicken.
  2. Add the oil, onions and shallot and stir for a few minutes more until the onions start to soften.
  3. Stir in the mustard and season to taste. Toss in the dill.
  4. Garnish with a few peppercorns and top with fresh grapes.
  5. Serve with boiled or mashed potatoes and vegetables.
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipe-fennel-and-grape-in-peppercorn-and-mustard-sauce-vegan/