Fenkel In Soppes (braised Fennel With Ginger)

---------- Recipe via Meal-Master (tm) v8.02

Title: FENKEL IN SOPPES (BRAISED FENNEL WITH GINGER)
Categories: Vegetables
Yield: 6 servings

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.

-----