| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
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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