Braised Fennel and Parsnips
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 229
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 4
- Sodium
- 948
- Total: 1 hr
- Active: 20 min
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.