To serve, heat the double cream in a small pan then stir in the mustard and tarragon. Put the squash and fennel mixture on a platter, toss through the mushrooms, then drizzle with the mustard cream.
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Ingredients
- fennel bulbs 2, cut into thin slices
- pumpkin or squash 1 small, peeled and diced
- garlic 1 clove, crushed
- bay leaf 1
- olive oil
- portobello or field mushrooms 300g, diced into big chunks
- butter
- tarragon a few sprigs
- double cream 100ml
- Dijon mustard 1 tsp
Method
-
Step 1
Heat the oven to 200c/fan 180c/gas 6. Toss the fennel and pumpkin or squash with the garlic, bay leaf and some olive oil then season. Roast for 15-20 minutes until tender.
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Step 2
Meanwhile, fry the mushrooms in butter until any liquid they give off has evaporated.
-
Step 3
To serve, heat the double cream in a small pan then stir in the mustard and tarragon. Put the squash and fennel mixture on a platter, toss through the mushrooms, then drizzle with the mustard cream.
Nutritional Information
- Kcals 227
- Fat 19.2g
- Carbs 11.3g
- Fibre 3.6g
- Protein 3.1g
- Salt 0.13g
