Fennel and Red Wine Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Fennel bulb
- 4 sprigs Dill
- 1 ½ Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters dry Red wine
- 300 milliliters vegetable stock
- 150 milliliters Whipped cream (at least 30% fat content)
- salt
- peppers (from the mill)
Preparation steps
1.
Rinse, trim, quarter, core and dice the fennel. Rinse the dill, shake dry and chop finely. In a pan, melt the butter and saute the fennel, stirring occasionally. Sprinkle with flour and stir briefly. Add the red wine.
2.
Whisk the mixture to prevent lumps. Add the stock and cream. Let thicken over medium heat stirring occasionally. Season with salt, pepper and a pinch of sugar. Pour into a sauce boat, sprinkle with dill and serve.
