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!
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I have never been a fan of anise, so I was a little worried about this recipe, but WOW! The...