| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Trimmed, fresh fennel root |
| 8 |
oz |
Onions, thickly sliced |
| 1 |
t |
Ground ginger, heaping |
| 1 |
t |
Powdered saffron |
| 1/2 |
t |
Salt |
| 2 |
T |
Olive oil |
| 2/3 |
c |
Dry white wine |
| 2/3 |
c |
Water |
INSTRUCTIONS
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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