In addition to whole fresh, chestnuts are also available canned, in polypacks, and frozen. So you can now use them pretty much all year round.
Braised Fennel w/Chestnuts & Shallots
6 fennel bulbs
4 tbls butter
15 small shallots
1/2 lb fresh chestnuts, peeled
2 tbls sugar
2 1/4 cus chicken broth
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
Trim the fennel, reserving some of the fronds for garnish. If necessary, discard the tough outer layer. Quarter the bulbs and set aside.
In a large, wide saucepan melt 1 tbls butter over medium-high heat. Add the shallots and chestnuts and saute, stirring occasionallh, until chestnuts are browned on all sides. Cover pan, reduce heat to low, and cook, shaking pan from time to time, until chestnuts are slightly tender, about 5 minutes. Remove the shallots and chesnuts from the pan and set aside.
Add remaining butter to pan and melt it over medium-high heat. Add the fennel and suage and saute until fennel is well browned on all sides, about 12 minutes.
Add shallots, chestnuts, broth, salt and pepper to the fennel. Stir to combine, removing any crispy bits from the bottom of the pan. Cover, bring to boil, reduce heat and cook, carefully turning vegetables occasionally until they are tender, about 20 minutes. Remove cover, raise heat, and cook until liquid reduces to a glace.
Transfer to a serving dish and garnish with reserved fennel fronds.
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