Print: Fennel in Wine and Honey

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.

Prep

14 min

Cook

18 min

Servings

Difficulty

Medium

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 per serving

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