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Fennel in Wine and Honey

Fennel in Wine and Honey

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shari p.

A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.
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Reviews

TERI MC
56
1/15/2006

This is my first review. I saw that this had no reviews and couldn't understand why after I tried this. Fantastic! Easy! I used regular musturd and all chicken broth since I had no wine. The fennel came out so tender and full of flavor. Thank you for the great recipe.

Tara Scanlon
43
9/16/2007

I have never been a fan of anise, so I was a little worried about this recipe, but WOW! The anise flavor tones down as the fennel cooks, and the wine, honey, and mustard seed make a marvelous sauce. I cooked the dish a little hotter than suggested (I was in a hurry) and the fennel sort of caramelized on the bottom of the pan. De-lish! Hubby and I ate most of it with dinner last night, and I had the rest for breakfast this morning. We'll definitely be making it again! The only down side... I now have a pile of fennel tops that I don't know what to do with. Guess it's time for more research!

STANSANGELXXX
35
8/3/2007

Delicious, subtle fennel flavor! I boil rice in the leftover liquid after and serve the fennel on top. Yum!