Braised Winter Vegetables

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
218
FAT
33%
CHOL
8%
SOD
7%

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Ingredients for 4 servings

2 small turnips (8 oz. total), peeled

1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)

1 medium parsnip, peeled

1 medium bulb fennel, trimmed

2 Tbs. chopped fresh herbs (I like a mix of parsley, thyme, and chives)

Kosher salt and freshly ground black pepper 1/2 cup water (or 1/4 cup chicken broth and 1/4 cup water)

2 medium carrots, peeled

1 Tbs. olive oil

2 Tbs. unsalted butter

2 small onions

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