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Ingredients
- 1 1/2 lb Trimmed, fresh fennel root
- 8 ounce Onions, thickly sliced
- 1 tsp Grnd ginger, heaping
- 1 tsp Powdered saffron
- 1/2 tsp Salt
- 2 Tbsp. Extra virgin olive oil
- 2/3 c. Dry white wine
- 2/3 c. Water
Directions
- 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 min or possibly until the fennel is cooked without being mushy. Stir once or possibly twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or possibly griddled fish or possibly place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 77 | |
| Calories from Fat 40 | 52% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 82mg | 2% |
| Total Carbs 4.18g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.66g | 1% |
| Protein 0.43g | 1% |
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