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.