Braised Winter Roots

ingredients

• 4 large parsnips (about 1 pound total)
• 2 large leeks (white parts only)
• 2 small fennel bulbs
• 1/2 stick (1/4 cup) unsalted butter
  2/3 stick whipped butter
  1/2 stick hydrogenated fat
  1/2 stick margarine
  1/3 stick olive oil
• 2 large garlic cloves, crushed
• 1/2 teaspoon dried thyme, crumbled
• a pinch sugar
• 1/3 cup dry white wine

directions

Peel parsnips and cut into 3x 0.25 inch sticks. Cut leeks crosswise into 0.25 inch-thick rounds and wash well. Trim stalks flush with fennel bulb and cut each bulb lengthwise into 8 wedges.

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. Add wine and simmer mixture, covered, stirring occasionally, 18 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper to taste.