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Fennel and Wine

(recipe, Deb Kuhl)


Good stuff!


  1. 4 fennel bulbs, trimmed and quartered
  2. ¼ cup olive oil or a touch more if needed.
  3. ½ cup chicken or veggie broth
  4. 1 Tbsp. honey
  5. 1 cup white wine
  6. 1 tsp. good quality course ground mustard
  7. salt and pepper to taste


  1. Place fennel quarters in large deep skillet facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard , salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.
  2. You can serve it over sticky rice.