Braised Fennel With Chestnuts And Shallots Recipes

BRAISED FENNEL WITH CHESTNUTS AND SHALLOTS

Steps:

• 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.

ORANGE-BRAISED FENNEL WITH HAZELNUTS

Steps:

• Cut each fennel stalk bulb into 6 wedges of equal size. Set aside.
• Melt the butter in a large saute pan over medium heat. Add the fennel and shallots and saute for 4 minutes. Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer. Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender. Remove from the heat and stir in the hazelnuts. Serve hot or at room temperature.

BRAISED FENNEL

Steps:

• Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
• Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

ROMAN-STYLE BRAISED FENNEL

Steps:

• In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
• Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
• Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

GLAZED SEA SCALLOPS WITH BRAISED FENNEL

Steps:

• Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
• Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
• Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
• Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.