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
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • 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.
  • profile image

Your rating

Cancel
Submit

Reviews

49
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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!