Fenkel In Soppes (braised Fennel With Ginger) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Trimmed, fresh fennel root
8 ounce: Onions, thickly sliced
1 tsp: Ground ginger, heaping
1 tsp: Powdered saffron,
1/2 tsp: Salt,
2 tbsp: Olive oil,
2/3 cup: Dry white wine,
2/3 cup: Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Vegetables