Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Braised Fennel and Parsnips
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a heavy large saute pan, heat the oil on medium-high heat. Add the parsnips and onions and saute for about 1 minute. Add the garlic, fennel and poblanos and saute for another 2 minutes. Add the chicken broth and stout beer and bring to a boil. Add the bay leaf, rosemary sprig and thyme sprig. Lower to a simmer and cover. Cook on low heat until the vegetables are soft and cooked through, about 40 minutes.

Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup. Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano. Season with salt and pepper, mixing well to evenly incorporate. Serve immediately.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Braised Short Ribs

Recipe courtesy of Jeff Mauro

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Chile-Braised Short Ribs

Recipe courtesy of Nancy Fuller

Braised Short Ribs with Mushrooms

Recipe courtesy of Food Network Kitchen

Roasted Fennel with Parmesan

Recipe courtesy of Ina Garten

Braised Short Ribs

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking