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  Recipe Home » Vegetables » Fenkel In Soppes (Braised Fennel With Ginger)
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  Fenkel In Soppes (Braised Fennel With Ginger)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 281
Ingredients:
1 1/2 lb Trimmed, fresh fennel root
8 oz Onions, thickly sliced
1 tsp Ground ginger, heaping
1 tsp Powdered saffron
1/2 tsp Salt
2 tbsp Olive oil
2/3 cup Dry white wine
2/3 cup 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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