Vegetables: Chestnuts Fennel by Recipe Cottage

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	Chestnuts Fennel

		Roasted Chestnuts, Butternuts, Fennel and Onions Yield: 8 Servings 1/2 lb fresh chestnuts 1/3 cup unsalted butter 1/2 cup chicken stock 1 cup carrots; sliced 1/2 celery root; peeled, sliced into 1/2" pieces salt to taste fresh ground black pepper 3 Sprigs fresh thyme 16 Pearl onions 1 tsp sugar 1/2 fennel bulb; thinly sliced 1/4 cup butternut halves With a sharp knife, make a small X-shaped incision through the shell on the bottom of each chestnut. Cook in boiling water for 3-4 min. Drain and peel. Over med. heat, melt 2 tb butter in large saute pan. Add chestnuts, shaking pan to coat with butter. Add chicken stock; bring to a boil. Transfer pan to a pre-heated 400 deg oven and bake uncovered, basting frequently, until almost all the liquid is absorbed and the chestnuts tender, about 20-25 min. Set aside. Cut 2 large squares of aluminum foil. Place carrots in the centre of one and the celery root in the other. Salt and pepper. Add thyme and 1 tb butter to each; seal tightly, place on a baking sheet and bake 40 min until tender and slightly caramelized. Remove veggies from foil, discard the thyme and set aside to cool. Make an X incision in the base of each onion. Bring a small saucepan of water to a boil and add onions. Cook 1 min; drain and rinse in cold water. Peel onions, trimming any roots. Transfer to a large saucepan; sprinkle with sugar, salt and pepper. Cover and cook over low heat for 20 min shaking the pan occasionally. When tender add fennel; continue to cook until fennel tender. Add butternuts, chestnuts, carrots and celery root. Gently re-heat, stirring carefully. Correct the seasonings.