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.
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)