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Fenkel in Soppes (Braised Fennel with Ginger)

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Submitted by rafab1

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 ½ 680.4
POUNDS G FENNEL BULB
trimmed *
8 231.2
OUNCES ML/G ONIONS
thickly
1 5
TEASPOON ML GINGER
heaping
1 5
TEASPOON ML SAFFRON THREADS *
½ 2.5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML OLIVE OIL
158
CUP ML WHITE WINE
dry *
158
CUP ML WATER
6 6
SLICES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 112 42% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 369mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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