Cream Sauce With Fennel, White Wine, And Mustard Recipe

Name: Cream Sauce With Fennel, White Wine, And Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion, sliced very thin; 1 1/2 cups fennel, sliced very thin; 3 garlic cloves, peeled and smashed; 1/2 teaspoon red pepper flakes; 1/4 cup white wine; 1 tablespoon whole grain mustard; 1 tablespoon lemon zest; 1 pinch ground nutmeg; 2 sprigs fresh thyme; 1/2 teaspoon cornstarch; 1 cup heavy cream; 1 cup low sodium chicken broth; 1/2 cup Parmesan cheese, grated; salt and pepper to taste; chopped parsley (optional)

Servings: persons

1 cup onion, sliced very thin
1 1/2 cups fennel, sliced very thin
3 garlic cloves, peeled and smashed
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 tablespoon whole grain mustard
1 tablespoon lemon zest
1 pinch ground nutmeg
2 sprigs fresh thyme
1/2 teaspoon cornstarch
1 cup heavy cream
1 cup low sodium chicken broth
1/2 cup Parmesan cheese, grated
salt and pepper to taste
chopped parsley (optional)

1
Preheat oven to 375 degrees.
2
Heat the butter in a dutch oven (or any other heavy-bottomed, oven-safe pan) over medium heat until it foams.
3
Cook onions, fennel, garlic, and red pepper flakes until the fennel and onion wilt completely. Raise the heat to medium high and cook until onion and fennel start to caramelize around the edges.
4
Add white wine and cook until all liquid evaporates.
5
Stir in mustard, lemon zest, nutmeg, thyme, heavy cream, and chicken broth. Add a few pinches of salt and plenty of ground pepper.
6
Make a slurry out of the cornstarch with a few tablespoons of warm water. Whisk until there are no lumps and slowly mix it into the sauce.
7
Bring sauce to a rapid simmer and then put in oven, covered, for 30 minutes. Halfway through cooking, give it a stir.
8
When the sauce is out of the oven, stir in Parmesan cheese. Taste and correct for salt and pepper.
9
Serve with any long pasta (I used spaghetti but fettuccine would be fantastic) and garnish with parsley, if using, and freshly grated parm.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup onion, sliced very thin, 1 1/2 cups fennel, sliced very thin, 3 garlic cloves, peeled and smashed, 1/2 teaspoon red pepper flakes, and more.

Yes, Cream Sauce With Fennel, White Wine, And Mustard falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Sauce With Fennel, White Wine, And Mustard

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