Braised Winter Roots

1. 1

   Peel parsnips and cut into 3- by 1/4-inch sticks.

2. 2

   Cut leeks crosswise into 1/4-inch-thick rounds and wash well.

3. 3

   Trim stalks flush with fennel bulb and cut each bulb lengthwise into 8 wedges.

4. 4

   In a heavy saucepan melt 3 tablespoons butter over moderate heat and stir in parsnips, leeks, fennel, garlic, thyme, sugar, and salt and pepper to taste.

5. 5

   Add wine and simmer mixture, covered, stirring occasionally, 15 to 20 minutes, or until vegetables are tender.

6. 6

   Stir in remaining tablespoon butter and salt and pepper to taste.

No additional tips available.