---------- 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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