Fennel and Grape in Peppercorn and Mustard Sauce
Prep time
Cook time
Total time
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.
Author: Edward Daniel
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
- 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
Instructions
- 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.
- Add the oil, onions and shallot and stir for a few minutes more until the onions start to soften.
- Stir in the mustard and season to taste. Toss in the dill.
- Garnish with a few peppercorns and top with fresh grapes.
- Serve with boiled or mashed potatoes and vegetables.
EthiVegan by Edward Daniel
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Love.
Edward x
Edward Daniel | Vegan Chef
Edward is the Vegan Advocate
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