Vegetable

 Fenkel In Soppes

Or  Braised Fennel With Ginger

675g / 1¹/₂lb trimmed, fresh fennel root, cleaned and cut into matchsticks
225g /  8oz Onions, peeled and thickly sliced
1 Heaped tsp / 7g Ground ginger
1tsp / 5g powdered Saffron
¹/₂tsp / 3g Salt
2tbs / 30ml Olive oil
150 ml / 5floz each of Dry White Wine and Water
6 Thick slices of coarse wholewheat or wholemeal bread (optional)

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.

Or ...
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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