From A New Way to Cook by Sally Schneider.

1 ounce pancetta or thick sliced bacon, diced (or 1 tablespoon olive oil to keep it vegetarian)
1 large onion, thinly sliced
3 small parsnips, peeled and diced
5 to 6 cups FENNEL BROTH
2 ounces wild mushrooms, stems trimmed and sliced or quartered
2 cups drained, cooked white beans
1/4 cup minced fresh herbs (such as parsley, basil, chervil, chives or a combination)


Cook the pancetta in a medium nonstick skillet over low heat, covered, stirring occasionally until crisp. Remove from pan with a slotted spoon and drain on paper towels, reserving the fat.
Add the onion to the reserved fat in the pan and cook, covered, over medium-low heat for about 5 minutes. Uncover and saute until the liquid has evaporated and the onion is golden. Add parsnips and a half cup of water to the pan and simmer, covered, until the parsnips are tender. Add the broth, mushrooms, and beans and bring to a simmer. Cook until the mushrooms are tender and the beans are heated through, 7 or 8 minutes longer.
Upon serving, garnish with chopped herbs.

Serves 4

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