Saturday, March 30, 2013

Orange-Fennel Mostarda


Though a cognate for what comes out of a bright yellow squeeze bottle, this relish has very little in common with that Easter egg-colored condiment. Mostarda is a chunky agrodolce (sour-sweet) sauce made with whatever fruit you have on hand and is a delicious topping for everything from cheese to roasted meats.

1 small fennel bulb, trimmed and diced
1 T crushed garlic
juice and orange segments from 2 oranges
2 T raw organic honey
4 T vinegar
2 t water
1 t ground mustard
2 T carrot top greens, triple-rinsed and rough chopped
2 pinches sea salt flakes

In a large flat-bottom pan, soften the garlic and fennel in a splash of olive oil. Once softened, add in the orange zest, orange juice, honey, vinegar, and water. Whisk in the ground mustard until completely dissolved. Simmer for 50-60 minutes, until the fennel is almost translucent and the sauce syrupy. To finish, stir in the carrot top greens and season with salt.

You'll be seeing this tomorrow on my Easter cheese tray.

2 comments:

  1. Are you kidding? I just learned what Mostarda was (and tasted my first) at a recent cooking class (which I will post about soon) and came home and made my own raspberry-berry concoction. Love the ingredients you chose for yours!

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  2. Great you are promoting carrot tops. More here http://www.carrotmuseum.co.uk/carrotops.html

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