Braised Fennel with Ginger
'Fenkel in Soppes'
The original version of this recipe comes from the "Forme of Cury," a collection of 196 "receipts" copied by Richard II's scribes at his cooks' directions.
â€¢ 750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut in matchsticks
â€¢ 225g (8 oz) onions, thickly sliced
â€¢ 1 heaped teaspoon of ground ginger
â€¢ 1 level teapsoon of powdered saffron
â€¢ 1/2 teaspoon of salt
â€¢ 2 tablespoon olive oil
â€¢ 150mL (5 fl oz, 2/3 cup) each dry white wine and water
â€¢ 6 thick slices of coarse wholewheat or wholemeal bread (optional)
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.