Braised Fennel and Parsnips

Deselect All

2 tablespoons extra-virgin olive oil

4 parsnips, peeled and quartered lengthwise 

1 large onion, cut into 6 pieces 

4 cloves garlic, peeled 

2 bulbs fennel, cut into 6 pieces 

1 poblano chile, stemmed, seeded, deveined and cut into strips 

3 cups chicken broth 

2 cups stout beer 

1 bay leaf 

1 sprig fresh rosemary, about 2 inches in length

1 sprig fresh thyme, plus 1 teaspoon thyme leaves, finely chopped

1 teaspoon fresh oregano, finely chopped 

Salt and freshly ground black pepper