WINE BRAISED FENNEL WITH CHESTNUTS

Fennel

Chestnuts are one of those seasonal foods that I always look forward to, I like to go out and collect them although this year I never got around to do it, time passes too fast and I so wonder how I managed to do so much more just a couple of years ago. I suppose I took the time to do what I wanted to do (and not wanted to do as well). I discovered dried chestnuts some years ago, until then I had either used fresh ones or chestnut flour, which obviously meant that I either ate them during a short period or that I used the flour in baking.

Fennel and chestnuts

But with dried chestnuts, I can use them far longer than before. Dried ones have a slightly smoky taste, just like the flour, and I like to mix that with sweet and salty flavours like in this dish with fennel. I think it would be great as a side dish but if you feel like it, you can always wrap portions in some phillo dough like I did here. I just want to tell say that it is not supposed to be as brown, the fennel i mean, as it is in the photos; 2/3 of my children are interested in cooking but I happened to ask that last third to watch the ‘tarts’ for me while they were in the oven. I say no more.

Braised Fennel With Chestnuts

WINE BRAISED FENNEL WITH CHESTNUTS

fennel
onion
dried chestnuts
fennel seeds, slightly crushed
white wine
salt
extra-virgin olive oil

- Simmer the dried chestnuts in water for about 10 minutes or until they are soft.
- Slice the onion and start cooking them in some olive oil.
- Cut the fennel in wedges or slices and add them to the onion together with the fennel seeds and salt. Pour some white wine over now and then while it is braising and about half-time you add the chestnuts.
- Go on braising until the fennel is soft and golden.

Braised Fennel With Chestnuts

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