Braised Harvest Vegetables with Gremolata

Rooted in simplicity, this braised harvest vegetable dish brings together fennel, squash, and root vegetables in a light, aromatic braise. Roasting the vegetables at first builds depth and caramelization, while a gentle braise with white wine, citrus and herbs keeps the flavors bright. The fennel and parsley gremolata garnish adds a fresh, vibrant contrast, making this a composed, seasonal side that celebrates the best of the seasonal harvest.

Harvest Vegetables:

1 large fennel bulb

2 cups butternut squash cubes (from 1 small butternut squash)

1/2 medium red onion, cut into wedges

1 medium turnip, peeled and halved or quartered

3 tablespoons olive oil

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1/2 cup dry white wine

1/4 cup vegetable stock

3–4 large sprigs fresh thyme

1 bay leaf

2 teaspoons lemon juice

1 teaspoon honey

2 tablespoons sliced almonds, toasted

Fennel Parsley Gremolata:

1/2 cup fresh parsley, finely chopped

1/2 cup fennel fronds, finely chopped

1 large clove garlic, finely minced or pressed

Zest of 1 lemon

Zest of 1/2 large orange

2 tablespoons olive oil

Kosher or sea salt

Freshly ground black pepper

For the vegetables:

Preheat oven to 400°F. Cut off and discard stalks from fennel bulb, reserving fronds for the gremolata. Cut the bulb lengthwise into quarters and remove the core.

Place fennel, butternut squash, red onion and turnip in a braiser or sauté pan in an even layer. Drizzle olive oil over the vegetables and toss to combine. Add the salt, pepper and coriander and stir again. Place pan in the preheated oven and roast uncovered until the vegetables are lightly browned, about 15-20 minutes.

Remove pan from the oven and add the wine and stock, scraping up any brown bits on the bottom of the pan. Add the thyme sprigs and bay leaf to the pan, cover and return to the oven. Braise until vegetables are tender but still hold their shape, about 15 minutes longer.

Remove the lid and return pan to the oven. Continue cooking until liquid reduces slightly, about 5 minutes. Remove pan from the oven and stir in the lemon juice. Drizzle with the honey and garnish with the almonds. Serve alongside the gremolata.

For the gremolata:

While the vegetables roast, make the gremolata. Place parsley, fennel fronds, garlic, lemon zest, orange zest and olive oil in a small bowl, and stir to combine. Season to taste with salt and pepper.