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Fenkel In Soppes (Braised Fennel with Ginger) Recipe

	Category	Vegetable Recipes
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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.

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<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>
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