Braised Fennel with Ginger

Fenkel in Soppes

Serves 6

750g (1½ lb) fresh Fennel
225g (8 oz) Onions
150ml (¼ pint) Dry White Wine
150ml (¼ pint) Water
6 thick slices Wholemeal Bread (optional)
2 tbsp Olive Oil
1 heaped tsp of Ground Ginger
1 level tsp Saffron
½ tsp of salt

Clean and trim the fennel and cut in matchsticks
Place the fennel in a wide, lidded pan with the thickly sliced onions.
Scatter over the spices and salt, oil and the liquids.
Bring to the boil, cover and simmer for 20-30 minutes or until the fennel is cooked but still firm, stirring all the ingredients are well distributed.
Serve with a roast meat or griddled fish or as vegetarian dish.

VegetableRecipes

Braised Fennel with Ginger

Fenkel in Soppes

Vegetable
Recipes