Cream Sauce With Fennel, White Wine, And Mustard

• 1 cup onion, sliced very thin
• 1 1/2 cups fennel, sliced very thin
• 3 garlic cloves, peeled and smashed
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine
• 1 tablespoon whole grain mustard
• 1 tablespoon lemon zest
• 1 pinch ground nutmeg
• 2 sprigs fresh thyme
• 1/2 teaspoon cornstarch
• 1 cup heavy cream
• 1 cup low sodium chicken broth
• 1/2 cup Parmesan cheese, grated
• salt and pepper to taste
• chopped parsley (optional)

1. Preheat oven to 375 degrees.
2. Heat the butter in a dutch oven (or any other heavy-bottomed, oven-safe pan) over medium heat until it foams.
3. Cook onions, fennel, garlic, and red pepper flakes until the fennel and onion wilt completely. Raise the heat to medium high and cook until onion and fennel start to caramelize around the edges.
4. Add white wine and cook until all liquid evaporates.
5. Stir in mustard, lemon zest, nutmeg, thyme, heavy cream, and chicken broth. Add a few pinches of salt and plenty of ground pepper.
6. Make a slurry out of the cornstarch with a few tablespoons of warm water. Whisk until there are no lumps and slowly mix it into the sauce.
7. Bring sauce to a rapid simmer and then put in oven, covered, for 30 minutes. Halfway through cooking, give it a stir.
8. When the sauce is out of the oven, stir in Parmesan cheese. Taste and correct for salt and pepper.
9. Serve with any long pasta (I used spaghetti but fettuccine would be fantastic) and garnish with parsley, if using, and freshly grated parm.

onion, fennel, garlic, red pepper, white wine, whole grain mustard, lemon zest, ground nutmeg, thyme, cornstarch, heavy cream, chicken broth, parmesan cheese, salt, parsley

Taken from food52.com/recipes/41014-cream-sauce-with-fennel-white-wine-and-mustard (may not work)