Categories: fast, not tried, v, veg
Ingredients
- 4 large parsnips (about 1 pound total)
- 2 large leeks (white parts only)
- 2 small fennel bulbs (sometimes called anise)
- 1/2 stick (1/4 cup) unsalted butter
- 2 large garlic cloves, crushed
- 1/2 teaspoon dried thyme, crumbled
- a pinch sugar
- 1/3 cup dry white wine
Directions
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Peel parsnips and cut into 3- by 1/4-inch sticks.
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Cut leeks crosswise into 1/4-inch-thick rounds and wash well.
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Trim stalks flush with fennel bulb and cut each bulb lengthwise into 8 wedges.
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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.
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Add wine and simmer mixture, covered, stirring occasionally, 15 to 20 minutes, or until vegetables are tender.
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Stir in remaining tablespoon butter and salt and pepper to taste.