Fenkel In Soppes (Braised Fennel With Ginger)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Trimmed - fresh fennel root
8 oz	227g	Onions - thickly sliced
1 teaspoon	5ml	Ground ginger - heaping
1 teaspoon	5ml	Powdered saffron
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Olive oil
2/3 cup	157ml	Dry white wine
2/3 cup	157ml	Water

Recipe Instructions

OPTIONAL: 6 thick slices of coarse whole wheat 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.

Source:
MR FOOD

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