General cooking tips

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Fenkel In Soppes (Braised Fennel with Ginger) Recipe

	Category	Vegetable Recipes
	Views	68
	Ratings	0

Ingredients And Procedures

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

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.

Rate this recipe!

Post this recipe to your site

<h1>Fenkel In Soppes (Braised Fennel with Ginger)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Trimmed, fresh fennel root <P>8 oz Onions, thickly sliced <P>1 ts Ground ginger, heaping <P>1 ts Powdered saffron <P>1/2 ts Salt <P>2 tb Olive oil <P>2/3 c Dry white wine <P>2/3 c Water <P>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 <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>