Fenkel in soppes (braised fennel with ginger)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fennel root, fresh, trimmed, clean, & cut in matchsticks |
| 8 | ounces | Onions, thickly sliced |
| 1 | teaspoon | Ground ginger (heaped) |
| 1 | teaspoon | Powdered saffron (level) |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| ¾ | cup | Water |
| ¾ | cup | Dry white wine |
| 6 | Slices of coarse wholewheat or wholemeal bread, | |
| (optional) | ||
Directions
The original version of this recipe comes from the "Forme of Cury", a collection of 196"reciepts" copied by Richard II's scribes at his cooks' directions.
DIRECTIONS:
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.
Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.