Fennel in White Wine

This recipe comes from; "From Saint Hildegard's Kitchen..foods of health..foods of joy" by Jany Fournier-Rosset. I have not tried this recipe yet but it looks interesting. The recipe is dated from the years 1098-1179. It is also noted that her recipes should not be prepared in copper, aluminum or pewter vessels because of the toxic salts those cooking utensils release. Measurements were not given for flour,oil or wine,so it may need to be adjusted. I am guessing on those. It also calls for 1tsp of "galingale", which i believe is also known as china root but could not find it on "zaar" list of ingredients...it can be found in thai or oriental stores.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  medium onion, chopped
• 1  tablespoon  oil
• 1⁄2 cup  spelt flour
• 1⁄2 cup white wine
• 4  fennel bulbs, trimmed and halved
• 1  medium lemon, juiced. Reserve juice discard lemon
• 1  teaspoon  coriander
• 1  teaspoon anise
• 1  teaspoon cumin
•  salt and pepper
• 1⁄2 cup gruyere cheese, grated

Directions

1. Brown chopped onion in oil and set aside.
2. In the pan,combine spelt and wine.
3. Add browned onions, fennel, seasonings and lemon juice.
4. Cook over a low heat for 30 minutes.
5. If needed, add a little water during cooking.
6. Remove mixture from pan and place in an ovenproof dish.
7. Sprinkle with the grated cheese and brown in oven at 400 degrees for 15 minutes.