Reviewed: Mar. 4, 2012

This was wonderful! I didn't have white wine, but I used dry sherry (don't use "cooking sherry", as it's loaded with salt and you can find a good quality sherry that's good to drink for cooking.) Like another reviewer, do make sure the cooking liquid is simmering or it will take longer than 45 minutes. Thank you, shari p. for the recipe!

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Reviewer:

Jeannine

Cooking Level: Intermediate

Living In: Shiloh, Illinois, USA

Reviewed: Jan. 5, 2012

Sliced up and sauteed in the ingredients for 30 minutes. I now have a favorite new vegetable that my whole family loves...picky kids included!!

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Reviewer:

kyan99

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

Reviewed: Apr. 11, 2011

Recipce was easy I guess I am just not a fan of fennel bulbs

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Reviewer:

maccordeiro

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Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

Reviewed: Apr. 4, 2011

As my first foray into fennel, I was bummed. The recipe sounds delicious, smells divine while cooking, I was so anxious for a new taste and ... nothing. Bland. I was so disappointed. I'll give fennel another try with a different recipe. Hopefully it's the cook not the recipe.

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Reviewer:

UALMEIDA

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Encinitas, California, USA

Reviewed: Mar. 5, 2011

Perfect recipe. In the last 15 min or so, try adding in yellow squash. They are great together, and when served with lightly spiced chickpeas, you've got a great meal.

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Reviewer:

Milk

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Spangdahlem, Rheinland-Pfalz, Germany

Reviewed: Feb. 28, 2011

Very good dish. Easy too cook and inexpensive. Started trying "unique/different" vegetables after getting burned out on green beans and corn. The family liked it and was rated a "WILL COOK AGAIN".

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Reviewer:

cookin car guy

Reviewed: Feb. 19, 2011

I liked. David wasn't crazy about. Wouldn't want to eat all the time, but an interesting item to add to my overall diet.

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Reviewer:

Daymon

Reviewed: Jan. 24, 2011

Absolutely delicious. A wonderful way to incorporate fennel into my repitoire.

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Reviewer:

BethDai

Reviewed: Dec. 20, 2010

This was my first attempt at cooking fennel. This was a great recipe, but I did need to make some changes (lack of ingredients). I omitted the chicken broth and white wine. Instead, I added some water. And I substituted some Dijon mustard for the mustard seeds. I really liked the end result and will be keeping this recipe.

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Reviewer:

Joan

Reviewed: Oct. 22, 2010

I love this recipe! It has become one of my staple go-tos for a meal because it is so quick and flavourful! I usually make it as a side with my sherry bacon cream brussel sprouts and it is ALWAYS a winner! Also: I now use roasted mustard seed in almost all of my recipes, so thank you Winelover 813! And thanks to Shari P. for the wonderful recipe!

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