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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 |
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 |
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.
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