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My review
Fennel in Wine and Honey
shari p.
"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
1 h servings 133 calsOriginal recipe yields 8 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 133 calories; 7.1 g fat; 11.7 g carbohydrates; 1.7 g protein; < 1 mg cholesterol; 123 mg sodium. Full nutrition
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Reviews
Read all reviews 4959 Ratings
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Most helpful positive review
1/15/2006
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 ...
Most helpful critical review
7/29/2008
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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1/15/2006
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 ...
9/16/2007
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 sa...
8/3/2007
Delicious, subtle fennel flavor! I boil rice in the leftover liquid after and serve the fennel on top. Yum!
7/15/2008
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 chan...
10/2/2006
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!
3/5/2011
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.
6/3/2008
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.
12/17/2007
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 a...