INGREDIENTS

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 sauté, 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 sauté 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 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.
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
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