Ingredients:

• 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.

Method:

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.

Enjoy!