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INGREDIENTS

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

Servings

INSTRUCTIONS

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 saute, 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 saute 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.

NOTES

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Braised Fennel with Chestnuts And Shallots

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

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 saute, 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 saute 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.

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Nutrition

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Serving Size: 1 Serving (377g)
Recipe Makes: 8 servings

Calories: 442
Calories from Fat: 316 (71%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 21.9g	110 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 1.3g
Cholesterol 91.6mg		28 %
Sodium 364.3mg		13 %
Potassium 959mg		25 %
Total Carbohydrate 32.5g		10 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 26.7g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 442

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