Braised Fennel with Chestnuts And Shallots

Recipe look good to you?     

Braised Fennel with Chestnuts And Shallots Ingredients

6 Fennel bulbs	2 tb Sugar
(or 12 baby fennel bulbs)	2 1/4 c Chicken broth
4 tb Unsalted butter	1 1/2 ts Salt
15 sm Shallots	1/4 ts Freshly ground pepper
1/2 lb Fresh chestnuts; peeled

Instructions for Braised Fennel with Chestnuts And Shallots

Remove and discard the stalks from the fennel, reserving some of the fronds for garnish. Trim and discard the tough outer layer, if necessary. Quarter the bulbs lengthwise, and set them aside. In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add the shallots and chestnuts, and saut?, stirring occasionally, for 5 minutes or until the chestnuts are browned on all sides. Cover the pan, reduce the heat to low, and cook, shaking the pan occasionally until the chestnuts are slightly tender, about 5 minutes. Remove the shallots and chestnuts from the pan, and set aside. Add the remaining 3 tablespoons butter to the pan, and melt it over medium-high heat. Add the fennel and sugar, and saut? until fennel is well browned on all sides, about 12 to 13 minutes. If the sugar begins to burn, reduce heat and continue to cook. Add shallots, chestnuts, broth, salt, and pepper to the fennel; stir to combine, removing any crispy bits from 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, about 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately. Serves 8 to 10. How to Peel a Chestnut: To remove the chestnuts shell and bitter skin, cut off a small strip of the shell, and cook the chestnut in boiling water for a minute. Remove from heat, and peel with a sharp knife. Return any "difficult" chestnuts to boiling water, and repeat the process. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 142 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g Protein; 19g Carbohydrate; 16mg Cholesterol; 709mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Quinoa Salad with Fennel And Roasted Shallots

Grilled Bream with Carrot, Shallot And Fennel Stew

Beet And Fennel Salad with Tangerine-Shallot Vinaigrette

Braised Chicken with Herbs And Shallots