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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
- ¼ cup olive oil
- ½ cup chicken broth
- 1 tablespoon honey
- 1 cup white wine
- 1 teaspoon mustard seed
- salt and pepper to taste
Directions
Step 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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 133 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Cholesterol0mg | 0% |
| Sodium123mg | 5% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber4g | 13% |
| Total Sugars3g | |
| Protein2g | |
| Vitamin C14mg | 71% |
| Calcium63mg | 5% |
| Iron1mg | 6% |
| Potassium511mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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