Fennel in Wine and Honey

Fennel in Wine and Honey

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 {{adjustedServings}} servings 133 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Ready In

  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


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

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!


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