Rating: 4 stars
59 Ratings
  • 5 star values: 24
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3

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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Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

133 calories; protein 1.7g; carbohydrates 11.7g; fat 7.1g; cholesterol 0.3mg; sodium 122.7mg. Full Nutrition
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