Fennel in Wine and Honey Recipe - Allrecipes.com
Fennel in Wine and Honey Recipe
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Fennel in Wine and Honey

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2006

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.

Most Helpful Critical Review
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


59 Ratings

Sep 16, 2007

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!

Aug 03, 2007

Delicious, subtle fennel flavor! I boil rice in the leftover liquid after and serve the fennel on top. Yum!

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?

Oct 02, 2006

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!

Jun 03, 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.

Jan 30, 2007

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.


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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