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Gallery Braised Fennel with Chestnuts and Shallots Recipe Summary Servings: 10
Ingredients Ingredient Checklist 8 ounces fresh or frozen chestnuts, peeled 6 fennel bulbs, or 12 baby fennel bulbs (about 6 pounds) 15 small shallots 4 tablespoons unsalted butter 2 tablespoons sugar 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 2 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Cook’s Notes Baby fennel is in season in the late fall; cut the bulbs in half instead of quarters, and reduce the cooking time as necessary. Frozen chestnuts are available at specialty stores.
Gallery Braised Fennel with Chestnuts and Shallots
Recipe Summary Servings: 10
Gallery
Braised Fennel with Chestnuts and Shallots
Braised Fennel with Chestnuts and Shallots
Braised Fennel with Chestnuts and Shallots
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 8 ounces fresh or frozen chestnuts, peeled 6 fennel bulbs, or 12 baby fennel bulbs (about 6 pounds) 15 small shallots 4 tablespoons unsalted butter 2 tablespoons sugar 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 2 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Directions
If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes. Drain, and set aside.
Remove and discard stalks from fennel, reserving some fronds for garnish. Trim and discard tough outer layer if necessary. Quarter fennel bulbs lengthwise, and set aside. Peel shallots, leaving root ends intact.
In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add shallots and chestnuts, and saute stirring occasionally, until browned on all sides, about 5 minutes. Cover skillet, reduce heat to low, and cook, shaking pan occasionally until chestnuts are slightly tender, about 5 minutes. Remove shallots and chestnuts from pan; set aside.
Add remaining 3 tablespoons butter to pan, and melt over medium-high heat. Add fennel and sugar, and saute, turning, until browned on all sides, 12 to 13 minutes. If sugar begins to burn, reduce heat, and continue to cook.
Add shallots, chestnuts, stock, salt, and pepper to fennel; stir to combine, scraping up any crisp bits at the bottom of the pan. Cover, and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium high, and cook until liquid is reduced to a glaze, 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.
Cook’s Notes Baby fennel is in season in the late fall; cut the bulbs in half instead of quarters, and reduce the cooking time as necessary. Frozen chestnuts are available at specialty stores.
Cook’s Notes
Baby fennel is in season in the late fall; cut the bulbs in half instead of quarters, and reduce the cooking time as necessary. Frozen chestnuts are available at specialty stores.
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Braised Fennel with Chestnuts and Shallots
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Fennel with Chestnuts and Shallots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
