Braised Winter Roots


  • 4 large parsnips (about 1 pound total)
  • 2 large leeks (white parts only)
  • 2 small fennel bulbs (sometimes called anise)
  • ½ stick (¼ cup) unsalted butter
  • 2 large garlic cloves, crushed
  • ½ teaspoon dried thyme, crumbled
  • a pinch sugar
  • + 1 more ingredients
    • 1/3 cup dry white wine

1. Peel parsnips and cut into 3- by 1/4-inch sticks. Cut leeks crosswise into 1/4-inch-thick rounds and wash well. Trim stalks flush with fennel bulb and cut each bulb lengthwise into 8 wedges. 2. In a heavy saucepan melt 3 tablespoons butter over moderate heat and stir in parsnips, leeks, fenne...

View full recipe at SpringPad


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