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Braised fennel, brussels sprouts and cauliflower with mustard dressing

Australian Gourmet Traveller fast vegetarian recipe for braised fennel, brussels sprouts and cauliflower with mustard dressing
Braised fennel, brussels sprouts and cauliflower with mustard dressing

Braised fennel, brussels sprouts and cauliflower with mustard dressing

Grant Harvey

Ingredients

Mustard dressing

Method

Main

1.In a large saucepan, place 3 litres of water and bay leaves, season to taste with sea salt and bring to the boil, then reduce heat to a gentle simmer. add baby fennel and cook for 4 minutes. Add brussels sprouts and cook for another 4 minutes. Add cauliflower and cook for 5 minutes or until vegetables are just tender. Drain and place on a large platter and season to taste with sea salt and freshly ground black pepper.
2.For mustard dressing, place lemon juice, olive oil, reserved fennel fronds and mustard in a small screw-top jar and shake until combined. Pour dressing over vegetables, then scatter with feta and pinenuts.

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