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.