Braised Fennel and Parsnips Recipe

Name: Braised Fennel and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
6
Lower to a simmer and cover.
7
Cook on low heat until the vegetables are soft and cooked through, about 40 minutes.
8
Remove the vegetables from the cooking liquid.
9
Reduce the cooking liquid to 1 cup.
10
Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano.
11
Season with salt and pepper, mixing well to evenly incorporate.
12
Serve immediately.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 parsnips, peeled and quartered lengthwise, 1 large onion, cut into 6 pieces, 4 cloves garlic, peeled, and more.

Yes, Braised Fennel and Parsnips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Fennel and Parsnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions