Reviewed: Aug. 10, 2009

I did not care for this recipe. The bulbs were tough even after simmering for over 45min. And the honey and wine were completely overwhelmed by the flavor of the fennel.

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Lil

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 21, 2009

I followed the directions exactly but I just didn't think it had that much flavor. It was okay, but nothing great.

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JenniferO

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Reviewed: May 1, 2009

Followed the recipe exactly thought it was great! Next time I may cut down on the cook time as I like my veggies to stay on the firm side.

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 20, 2009

my husband loves fennel. this was a very nice side dish. pleasant taste.

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CHEYENNE

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Reviewed: Apr. 7, 2009

Excellent. If you like fennel at all, you should try this. It goes together with very little effort.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Mar. 27, 2009

Yummy - I love putting this on top of a bed of greens. Fennel is one of my new favorite veggies and I have loved learning different ways to prepare it.

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AdiCroft

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 23, 2009

I made this yesterday for dinner. The Fennel was smooth and tender but there wasn't that typical fennel aroma. I liked it very much. My wife said it tastes very good but she couldn't say if she liked it as she missed the usually strong fennel aroma with cooked fennel. I definetely will do it again. It's a great variety for fennel lovers. It could be also great for people who hate that typical fennel taste.

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Gourmet43

Cooking Level: Intermediate

Home Town: Zurich, Zurich, Switzerland

Living In: Smiths Falls, Ontario, Canada

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Reviewed: Jan. 29, 2009

I used the bulb and the stems for this. Maybe that was a mistake. Generally this didn't have a lot of flavor - I made it just as directed in the recipe. (and I LIKE fennel) I won't make this again.

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eattolive

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Tasted very good, I always wanted to try using this interesting bulb, but where in the recipe does it tell you what to do with the wine, should it be sipped as it's cooking? I did add it to the stock and honey mixture though.

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B&B

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Reviewed: Dec. 18, 2008

This is my new favorite way to make fennel. I sub vegetable stock for chicken, as I am vegetarian. Even people who don't like fennel might like it this way. I've already converted one person, myself.

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sara

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Reviewed: Dec. 14, 2008

awesome! Will make again and again! I had no wine so I just used the other ingredients, and it was still excellent. I am excited to taste how great it will be with wine next time. Thank you!!

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 22, 2008

Delicious! My first time making fennel, and it's a keeper.

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Carie

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Reviewed: Sep. 30, 2008

Very good recipe, nice flavor and crunch.

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yael/sabra

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Reviewed: Jul. 29, 2008

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

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 15, 2008

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?

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Jo

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

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.

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iq5203

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Reviewed: May 1, 2008

I am giving the recipe 3 starts only because I was not particularly fond of it. My boyfriend enjoyed it over rice. I never ate fennel before and do not like licorice/anise so I am not surprised that I did not like it. Easy to make but just not my cup of tea.

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dmg4346

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2008

The dish was certainly tasty, and I liked it, but it wasn't a major hit on my dinner table. I think it's the fennel itself that was off-putting, not the recipe. I used regular mustard, but otherwise followed the recipe exactly, and I enjoyed the dish overall. I don't use fennel a lot, but with the right overall meal, I think this is a nice addition. Something to make now and then as a surprise side dish.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 17, 2007

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 and savory. A winner.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Dec. 16, 2007

I would have to agree with "Danny Boy" on this one. It wasn't terrible but I certainly did not think it was great, either. After reading the rave reviews from others I decided to try this. I have had roasted fennel before and liked it, but wanted to try a different preparation. I used chicken broth and alcohol-free white wine for the liquid and sprinkled dry mustard powder on the fennel instead of mustard seed. The fennel was certainly quite tender when done, but as "Danny" wrote, it didn't have much flavor to it. I had hoped for something more spectacular esp after what I paid for the fennel bulbs! Perhaps it would have been improved if I'd used real wine instead of the kind with no alcohol, but since others said they had made it using only broth I thought it would be OK. I would have to say I was disappointed.

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Blondie

Cooking Level: Expert

Home Town: Vestal, New York, USA

Living In: Sacramento, California, USA

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Fennel in Wine and Honey

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