Braised Vegetables

Instructions

1. Prepare the vegetables
   Wash and cut all vegetables according to the ingredient list. Ensure pieces are roughly the same size to ensure even cooking. Pat dry with paper towels to remove excess moisture.
2. Sauté aromatics
   Heat olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium heat. Add onions and sauté for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Add firm vegetables
   Add carrots, celery, fennel, and parsnips to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften slightly and develop some color on the edges.
4. Add remaining vegetables and liquids
   Add butternut squash to the pot along with vegetable broth and white wine. Bring to a gentle simmer. Add bay leaves, thyme, salt, and pepper.
5. Braise vegetables
   Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes, or until all vegetables are tender when pierced with a fork. Stir gently every 10 minutes to ensure even cooking.
6. Reduce cooking liquid
   If there's excess liquid after vegetables are tender, remove the lid and increase heat to medium. Simmer for 5-10 minutes until liquid reduces and thickens slightly to form a light sauce.
7. Finish and serve
   Remove bay leaves. Taste and adjust seasoning if necessary. Sprinkle with fresh chopped parsley. Serve hot as a side dish or over cooked grains for a complete meal.