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

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Instructions

1. 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.
2. 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.