Poached fennel bulbs

    1 hour

    A great side dish for fennel lovers. I have used water instead of stock, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.

    2 people made this

    Serves: 8 

    • 4 fennel bulbs, trimmed and quartered
    • 4 tablespoons olive oil
    • 120ml chicken stock
    • 1 tablespoon honey
    • 240ml white wine
    • 1 teaspoon mustard seed
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Place the fennel quarters in large deep pan with the centres facing up. Drizzle with olive oil then pour in the chicken stock, 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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    Reviews in English (49)


    This is my first review. I saw that this had no reviews and couldn't understand why after I tried this. Fantastic! Easy! I used regular musturd and all chicken broth since I had no wine. The fennel came out so tender and full of flavor. Thank you for the great recipe.  -  15 Jan 2006  (Review from Allrecipes US | Canada)


    I have never been a fan of anise, so I was a little worried about this recipe, but WOW! The anise flavor tones down as the fennel cooks, and the wine, honey, and mustard seed make a marvelous sauce. I cooked the dish a little hotter than suggested (I was in a hurry) and the fennel sort of caramelized on the bottom of the pan. De-lish! Hubby and I ate most of it with dinner last night, and I had the rest for breakfast this morning. We'll definitely be making it again! The only down side... I now have a pile of fennel tops that I don't know what to do with. Guess it's time for more research!  -  16 Sep 2007  (Review from Allrecipes US | Canada)


    Delicious, subtle fennel flavor! I boil rice in the leftover liquid after and serve the fennel on top. Yum!  -  03 Aug 2007  (Review from Allrecipes US | Canada)