Description
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 fennel bulbs, trimmed and quartered
- ¼ cup olive oil
- ½ cup chicken broth
- 1 tablespoon honey
- 1 cup white wine
- 1 teaspoon mustard seed
- salt and pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8