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.

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