Braised Fennel and Parsnips

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
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.


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    This recipe is featured in:

    The Kitchen