Recipe - Fenkel In Soppes (Braised Fennel With Ginger)

1 One half pound Trimmed, fresh fennel root
8 ounce Onions, thickly cut or sliced up
1 teaspoon Ground ginger, heaping
1 teaspoon Powdered saffron
One half teaspoon Salt
2 tablespoon Olive oil
2/3 cup Dry white wine
2/3 cup 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 2030 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.