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

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

132.7 calories; 1.7 g protein; 11.7 g carbohydrates; 0.3 mg cholesterol; 122.7 mg sodium. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2006
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. Read More
(60)

Most helpful critical review

Rating: 3 stars
07/29/2008
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 Read More
(4)
59 Ratings
  • 5 star values: 23
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
01/15/2006
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. Read More
(60)
Rating: 5 stars
01/15/2006
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. Read More
(60)
Rating: 5 stars
09/16/2007
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! Read More
(45)
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Rating: 5 stars
08/03/2007
Delicious subtle fennel flavor! I boil rice in the leftover liquid after and serve the fennel on top. Yum! Read More
(37)
Rating: 4 stars
07/15/2008
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? Read More
(24)
Rating: 5 stars
10/02/2006
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! Read More
(12)
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Rating: 5 stars
03/08/2011
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. Read More
(9)
Rating: 5 stars
06/03/2008
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. Read More
(9)
Rating: 5 stars
12/18/2007
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 and savory. A winner. Read More
(8)
Rating: 5 stars
01/30/2007
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. Read More
(8)
Rating: 3 stars
07/29/2008
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 Read More
(4)