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Fenkel In Soppes (Braised Fennel With Ginger)

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      Title: FENKEL IN SOPPES (BRAISED FENNEL WITH GINGER)
 Categories: Vegetables
      Yield: 6 Servings
 
  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.
 
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