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Fenkel In Soppes (braised Fennel With Ginger)

A home-style Fenkel In Soppes (braised Fennel With Ginger) made with Onions Thickly Sliced, Powdered Saffron, Salt, Olive Oil, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 2/3 cup

Method (preview)

1. 1

   OPTIONAL: 6 thick slices of coarse wholewheat bread.

2. 2

   Clean and cut the fennel root in matchsticks.

3. 3

   Put the fennel in a wide, lidded pan with the onions.

4. 4

   Sprinkle over the spices and salt, then the oil and finally pour over the liquids.

5. 5

   Bring to the boil, cover and simmer for 20-30 minutes or till the fennel is cooked without being mushy.

6. 6

   Stir once or twice during the cooking to make sure the spices get well distributed.

7. 7

   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.