Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories