Fennel Mustard

Components

• 1 tablespoon vegetable oil

• 3 cups chopped fennel

• ½ cup white wine vinegar

• 1 tablespoon water

• 1 teaspoon dry mustard powder

• 2 teaspoons entire-grain mustard

• Salt

1. In a skillet, heat the oil. Add the fennel, conceal and cook dinner over low heat, stirring every now and then, till softened, 25 minutes. Add the vinegar and cook dinner, uncovered, till the fennel is refined, quarter-hour. Transfer to a blender. Add the water and mustard powder and puree. Spot into a bowl and let cool. Shuffle in the entire-grain mustard and season with salt. Transfer to jars, conceal and refrigerate.

Back With

Roast pork.