Braised fennel with wine and honey, by Brian


  • 4 Fennel Bulbs,trimmed and quartered.
  • 1/4 cup olive Oil
  • 1/2cup chicken or vegetable Stock.
  • 1 Tablespoon honey
  • 1 cup white wine
  • 1 teaspoon mustard seed or Dijon mustard.
  • Salt & pepper to taste.


  1. Place the fennel quarters in large deep skillet with the centers facing up.
  2. Drizzle with olive oil then pour in the chicken/vegetable stock honey and wine. Season with mustard seeds or the Dijon mustard, salt & pepper.
  3. Cover and cook over low heat for 45 minutes turning occasionally.


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