"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." — shari p.
Watch video tips and tricks
fennel bulbs, trimmed and quartered
salt and pepper to taste
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.
was not the perfect compliment to the fennel flavor. i have had many much better fennel recipes. all the stems were worthless in this recipe too
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!
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 change for me. Salmon and snap peas made for a healthful dinner. I would make this again, and maybe try with pine nuts?
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 seed or cook the mustard seed in the oil on high heat, then lower it and add everything else, to try and bring out the mustard flavor more.
* Percent Daily Values are based on a 2,000 calorie diet.
Fennel in Wine and Honey
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 132
** Calories from Fat: 64
See how to make mussels cooked in a fennel and white wine broth.
Watch Chef John make the crispiest onion rings ever!
See how to make a creamy, delicious zucchini side dish.