Above: Glazed root vegetables are a nutritious and tasty side dish (from Cultural Blend, November 2021). Photograph by Quentin Bacon.

I learned to forage from my grandmother, who’d take me into the forests and show me where to find piñon nuts, wild onions, and root vegetables like sunchokes. After filling our baskets, we’d return home and braise the vegetables to perfection—a technique nearly as easy as roasting, but even more delicious. Any root vegetable will work, just cut them the same size so they cook evenly. But try not to skip the fennel; the slight hint of anise really adds to the glaze—as does the splash of white wine. No need to peel them; you’ll lose nutritional value, and the earthy flavor is intended to complement the caramelization of the vegetables. Sear them well so they’ll release their natural sugars; that’s the secret to this simple, delectable autumnal dish.

2 tablespoons canola oil
2 fennel bulbs, cleaned, leafy tops removed, and the bulb cut into wedges
3 carrots, unpeeled and cut to the length of the fennel bulbs, then halved
1 medium turnip, cleaned and diced
1 medium onion, peeled and cut into wedges
½ cup dry white wine
2 cups vegetable or chicken stock
2 teaspoons salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped fresh flat-leaf parsley, for garnish

Serves 4 to 6


  1. Preheat the oven to 350°. In a large, heavy-bottom sauté pan over high heat, drizzle the oil and heat, but don’t let the oil smoke. When the oil is hot, add some of the fennel, carrots, turnip, and onion.

  2. Sear the vegetables until they have a caramelized crust. Remove from the pan and continue with the next batch.

  3. When finished searing, return all the seared vegetables to the pan. Add the wine to deglaze, scraping up any browned bits stuck to the bottom of the pan, and allow all the wine to be completely cooked out.

  4. Add the stock and bring to a boil. Cover the pan, transfer to the oven, and braise for 30 minutes, or until the vegetables are fork-tender. Remove from the oven, stir in the salt and pepper, and serve warm with a sprinkling of chopped parsley on top.


New Native Kitchen: Celebrating Modern Recipes of the American Indian is available at bookstores throughout the country. Learn more about Freddie J. Bitsoie’s work, including his partnership with famed Italian chef Lidia Bastianich, on his Rezervations Not Required Facebook page.