Fennel with Grainy Mustard

Name: Fennel with Grainy Mustard
Yield: 3 servings
Cuisine: American
Ingredients: 500 grams Fennel (2 medium stalks); 3 tbsp Olive oil (for stir-frying); 2 tbsp Olive oil; 1 tbsp Whole grain mustard; 1 1/2 tbsp Soy sauce

cookpad.japan @cookpad_jp

Since fennel stalks look so delicious, I'm testing out easy ways to enjoy it. Since the leftovers of this tasted so good the following day, I made it again.

To keep the delicious crisp and crunchy texture, don't cut it too finely. You can also use this recipe for celery or bamboo shoots. Recipe by Juuchan0812

Since fennel stalks look so delicious, I'm testing out easy ways to enjoy it. Since the leftovers of this tasted so good the following day, I made it again.

To keep the delicious crisp and crunchy texture, don't cut it too finely. You can also use this recipe for celery or bamboo shoots. Recipe by Juuchan0812

cookpad.japan @cookpad_jp

Since fennel stalks look so delicious, I'm testing out easy ways to enjoy it. Since the leftovers of this tasted so good the following day, I made it again.

To keep the delicious crisp and crunchy texture, don't cut it too finely. You can also use this recipe for celery or bamboo shoots. Recipe by Juuchan0812

Since fennel stalks look so delicious, I'm testing out easy ways to enjoy it. Since the leftovers of this tasted so good the following day, I made it again.

To keep the delicious crisp and crunchy texture, don't cut it too finely. You can also use this recipe for celery or bamboo shoots. Recipe by Juuchan0812

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Ingredients

3 servings

500 gramsFennel (2 medium stalks)
3 tbspOlive oil (for stir-frying)
For the dressing:
2 tbspOlive oil
1 tbspWhole grain mustard
1 1/2 tbspSoy sauce

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Steps

1

We will be using just the stalks of the fennel in this recipe. Peel off any skin that has bad spots and wash the stalk.
2

Cut the stalks in half vertically and then cut them into 1 cm pieces.
3

Combine the dressing ingredients in a large bowl and mix together.
4

Heat the 3 tablespoons of olive oil in a frying pan and cook the fennel for about 5 minutes.
5

It's finished cooking when the fennel is well coated in the oil.
6

Toss the fennel in a bowl with the dressing from Step 3.
7

Transfer to a storage container and place in the refrigerator for half a day to allow the flavor to blend into the fennel and make it taste even more delicious.