By sonatataster on 3/22/2012
Made this for Thanksgiving last year. While the carrots and parsnips came out fabulously (the parsnips converted my father, a professed parsnip hater), being incredibly sweet and tender, the onions and fennel were not as great, with the fennel being particularly unappetizing. The problem with the fennel, and to a lesser degree the onion, is that, while the outside gets brown and crispy, the inside was quite watery and limp. If I were to make this again, I would skip the fennel and onion and double up on the parsnip and carrot. The other nice bit about skipping the fennel is that it makes the recipe much cheaper to make, as the fennel is the most expensive ingredient, which would allow you to double the recipe so you have plenty of leftovers; and believe me, you'll want plenty of leftovers. I'd also reduce the oil a bit as even 1/2 a cup is a bit more than is really needed. 1/3 of a cup should suffice. With those modifications, this recipe becomes an easy ten in my book.