Fenkel in Soppes (Braised Fennel with Ginger)
Submitted by rafab1
Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis ancient recipe treats fennel like the star it is, braising it in wine and spices until it turns silky and sweet.
The saffron threads bloom in the liquid, coloring everything a gorgeous golden yellow and adding that distinct earthy-floral flavor.
Serving it over bread turns this into a complete meal where every bite of crust soaks up the ginger-spiced cooking liquid.
Chef Tips
- Cut the fennel into thick matchsticks so it holds its shape during the long braise
- Use a wide pan with a tight lid to keep the steam from escaping
- Toast the bread on a grill or in a hot oven just before serving so it’s crispy when the hot fennel hits it
Ingredients
Directions
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 to 30 minutes or until 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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