BRAISED FENNEL AND PARSNIPS

Braised Fennel and Parsnips image

Provided by Marcela Valladolid

Time 1h

Yield 6 servings

Number Of Ingredients 13

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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

Steps:

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.