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-> [Braised, Vegetables] -> [Fenkel in soppes (braised fennel with ginger) Recipe] |
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Fenkel in soppes (braised fennel with ginger)
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| Artist: |
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| Categories: |
Braised, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Trimmed, fresh fennel root | | 8
| oz | 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 |
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Procedures:
| 1 | Optional: 6 thick slices of coarse wholewheat bread. | | 2 | Clean and cut the fennel root in matchsticks. | | 3 | Put the fennel in a wide, lidded pan with the onions. | | 4 | Sprinkle over the spices and salt, then the oil and finally pour over the liquids. | | 5 | Bring to the boil, cover and simmer for 20-30 minutes or till the fennel is cooked without being mushy. | | 6 | Stir once or twice during the cooking to make sure the spices get well distributed. | | 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. |
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