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.

Original recipe makes 8 servings

Ingredients

4 fennel bulbs, trimmed and quartered
1/4 cup olive oil
1/2 cup chicken broth
1 tablespoon honey
1 cup white wine
1 teaspoon mustard seed
salt and pepper to taste

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    1 hr

Directions

  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

Calories: 133 kcal
Carbohydrates: 11.7 g
Cholesterol: < 1 mg
Fat: 7.1 g
Fiber: 3.7 g
Protein: 1.7 g
Sodium: 171 mg