Fennel in Wine and Honey

Fennel in Wine and Honey

49
shari p. 0

"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."

Ingredients

1 h servings 133 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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

49
  1. 59 Ratings

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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 ...

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 sa...

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

I enjoyed the flavour of this dish, but cut the fennel into strips and tossed it in the other ingredients, then I sauteed it for about 15 minutes. It turned out well, and was an interesting chan...

Delicious and simple recipe. I used water because I didn't have broth, but it was still great. It's so nice to take a break from the more common veggies. Thanks!

I had to increase the heat to a simmer and extend the cooking time to make sure the fennel was tender, but this was delicious.

Very easy and good. A nice change. I used water instead of chicken broth, and I think using chicken broth will make it even better. Also, next time I make this I'm going to crush the mustard ...

Perfect recipe. In the last 15 min or so, try adding in yellow squash. They are great together, and when served with lightly spiced chickpeas, you've got a great meal.

YUMMY! I cut up my fennel, roasted my mustard seed first and then added the rest of the ingredients and....YUMMY... the most interesting combination I could have come up with... a little sweet a...