Fenkel in Soppes (Braised Fennel with Ginger)

6 Servings

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Fenkel in Soppes (Braised Fennel with Ginger) Ingredients

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

Instructions for Fenkel in Soppes (Braised Fennel with Ginger)

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.

Main Ingredient: Cuisine: Uncategorized

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