Braised Fennel With Chestnuts And Shallots Recipe - fennel bulbs

Method

• Remove and throw away the stalks from the fennel, reserving some of the fronds for garnish.
• Trim and throw away the tough outer layer, if necessary.
• Quarter the bulbs lengthwise, and set them aside.
• In a large, wide saucepan, heat 1 Tbsp.
• butter over medium-high heat.
• Add in the shallots and chestnuts, and saute/fry, stirring occasionally, for 5 min or possibly till the chestnuts are browned on all sides.
• Cover the pan, reduce the heat to low, and cook, shaking the pan occasionally till the chestnuts are slightly tender, about 5 min.
• Remove the shallots and chestnuts from the pan, and set aside.
• Add in the remaining 3 Tbsp.
• butter to the pan, and heat it over medium-high heat.
• Add in the fennel and sugar, and saute/fry till fennel is well browned on all sides, about 12 to 13 min.
• If the sugar begins to burn, reduce heat and continue to cook.
• Add in 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, till they are tender, about 20 min.
• Uncover, raise heat to medium-high, and cook till liquid is reduced to a glaze, about 12 to 15 min.
• 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 chestnut's 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.