Fenkel in Soppes (Braised Fennel with Ginger)
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
fennel bulb
trimmed |
*
|
| 8 | ounces |
onions
thickly |
|
| 1 | teaspoon |
ginger
heaping |
|
| 1 | teaspoon |
saffron threads
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
| ⅔ | cup |
white wine
dry |
*
|
| ⅔ | cup |
water
|
|
| 6 | slices |
white bread
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
fennel bulb
trimmed |
*
|
| 231.2 | ml/g |
onions
thickly |
|
| 5 | ml |
ginger
heaping |
|
| 5 | ml |
saffron threads
|
*
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
| 158 | ml |
white wine
dry |
*
|
| 158 | ml |
water
|
|
| 6 | slices |
white bread
optional |
|
Directions
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 to 30 minutes or until 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.
