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Fenkel in Soppes (Braised Fennel with Ginger)


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Vegetables

Ingredients:

  • 1 1/2 lb Trimmed, fresh fennel root
  • 8 oz Onions, thickly sliced
  • 1 ts Ground ginger, heaping
  • 1 ts Powdered saffron
  • 1/2 ts Salt
  • 2 tb Olive oil
  • 2/3 c Dry white wine
  • 2/3 c Water

Directions:

OPTIONAL: 6 thick slices of coarse wholewheat bread. Clean and cut the fennel root in matchsticks. Put the fennel in a wide, lidded pan with the onions. Sprinkle over the spices and salt, then the oil and finally pour over the liquids. Bring to the boil, cover and simmer for 20-30 minutes or till the fennel is cooked without being mushy. Stir once or twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or griddled fish or place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.