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.