“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.” - by shari p.
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 132 cal
- 7%
- Fat
- 7.1 g
- 11%
- Carbs
- 11.7 g
- 4%
Based on a 2,000 calorie diet
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Reviews (48)
Rate This Recipe
"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..." See more came out so tender and full of flavor. Thank you for the great recipe."
chocolatepizzaredwine
"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..." See more 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! "
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