Page 21 - Veggiefood Presentation

Quorn In White Wine

Fennel Sauce

Ingredients Method

1 fennel bulb cut in to strips

2 sticks of celery (chopped) Use a deep frying pan add the oil and
butter to the pan. Place on a low heat
2-3 Carrots (chopped) then add the fennel, celery, and carrots.
Cover and cook for 10 minutes or until
1 Garlic (grated) tender. Add the garlic and mix well.

340ml of Moscatel de Valencia
Cook for a few minutes and add the
sweet dessert wine (spain) fillets and wine, cook for a further 10

minutes then put in the sugar, stock, soy
2-4 Quorn fillets (defrosted)
sauce and parsley season to taste.
400ml of vegetable stock

1 tablespoon olive oil and butter Cook for 15-20 minutes. Add the
cornflour to some cold water and mix
2-3tsp of sugar well, then add to the sauce to thicken.

½ teaspoon soy sauce
Serve with Roast potatoes and fresh
2 teaspoons parsley vegetables.

3 teaspoons cornflour

Salt & pepper to taste

Put the Quorn fillets in to a bowl and cover
with the wine for ½ hour.