---------- Recipe via Meal-Master (tm) v8.02
 
      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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