Fennel vegetables with homemade mustard

Ingredients for 4 servings:

• 500 g fennel, finely chopped
• 125 g onion(s), diced
• 125 ml white wine or cream
• 10 g butter
• 1 n. B. Broth, granulated
• 1 pinch(s) of salt and pepper
• 1 tbsp mustard (homemade), sweet
• some water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

as a starter, main course or side dish – sophisticated and simple

Wash and trim the bulb fennel, and slice it thinly, reserving the fennel greens for garnish. Heat butter in a pan or saucepan and sauté the diced onions until golden brown. Then add the fennel, fry briefly, and sauté with a little liquid (wine, or a little water if desired). Season with salt and pepper and, if desired, a little granulated stock. If you prefer cream instead of wine, add this towards the end of the cooking time. After about 15-20 minutes, when the fennel is soft but still firm to the bite, stir 1-3 tablespoons of sweet mustard into the vegetables. This gives it a sweet, spicy flavor. Sprinkle the chopped fennel greens over the top and serve. I serve it with either roasted meat, fish, or just bread. As a side dish, the recipe serves about 4 people; as a main course with bread, it serves 2 people.