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.
Ingredients
- 4 fennels bulbs , trimmed and quartered
- 0.25 cups olive oil
- 0.5 cups chicken broth
- 1 tablespoon honey
- 1 cup white wine
- 1 teaspoon mustard seed
- salt and pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Debbie's Vegetable Lasagna
Delicious vegetable lasagna with a white creamy sauce. A family favorite!
Greek-Style Potatoes
These Greek potatoes are moist, lemony, and simple to make for a delicious potato side dish. This recipe is the closest I can get to the real thing. It's best to adjust the flavorings to your taste as you bake it — I sometimes add a little more lemon juice.
Amish Meatloaf
This is a recipe for Amish meatloaf topped with bacon strips and a ketchup glaze that I had while in Amish country in Holmes County, Ohio.