Braised Fennel and Parsnips
If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Braised Fennel and Parsnips might be a recipe you should try. For $1.69 per serving, you get a side dish that serves 6. One portion of this dish contains approximately 4g of protein, 5g of fat, and a total of 191 calories. This recipe from Foodnetwork has 155 fans. From preparation to the plate, this recipe takes roughly 1 hour. If you have stout beer, salt and pepper, fresh thyme, and a few other ingredients on hand, you can make it. With a spoonacular score of 91%, this dish is spectacular. If you like this recipe, you might also like recipes such as Braised Chicken And Parsnips, Braised Carrots and Parsnips, and Oven-Braised Parsnips.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 bay leaf
3 cups chicken broth
2 bulbs fennel, cut into 6 pieces
1 sprig fresh rosemary, about 2 inches in length
1 sprig fresh thyme, plus 1 teaspoon thyme leaves, finely chopped
4 cloves garlic, peeled
2 tablespoons extra-virgin olive oil
1 large onion, cut into 6 pieces
1 teaspoon fresh oregano, finely chopped
4 parsnips, peeled and quartered lengthwise
1 poblano chile, stemmed, seeded, deveined and cut into strips
Salt and freshly ground black pepper
2 cups stout beer
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. In a heavy large saute pan, heat the oil on medium-high heat.
2. Add the parsnips and onions and saute for about 1 minute.
3. Add the garlic, fennel and poblanos and saute for another 2 minutes.
4. Add the chicken broth and stout beer and bring to a boil.
5. 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.
6. Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup.
7. 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.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
