Roasted Fennel Stuffed with White Beans and Chestnuts

Name: Roasted Fennel Stuffed with White Beans and Chestnuts
Yield: serves 4
Ingredients: 4 large fennel bulbs, stalks removed; Salt and freshly ground black pepper; 1/2 cup olive oil, plus more for brushing; 1 yellow onion, finely diced, peels and trimmings reserved for stock; 3 cloves garlic, minced, peels and trimmings reserved for stock; 10 cremini mushrooms, quartered and stems reserved for stock; 1/2 cup fresh or frozen cranberries; 1 cup cooked chestnuts, coarsely chopped to the size of the beans; 1 tablespoon dried thyme; 1/2 teaspoon cayenne pepper; 3/4 cup white wine; 1 cup cooked white beans; 5 juniper berries; 2 dried bay leaves; 4 teaspoons unsalted butter

December 14, 2011

This is a festive entrée for a holiday dinner. The aromatic vegetable stock is made right in the baking dish as the fennel cooks, and then turned into a rich sauce. The trick to carving out the fennel bulbs is to leave the sturdy outer layers intact, no less than 1/2 inch thick, or the bulbs can fall apart. If you like, you can mince half of the fennel scraps and add them to the filling. If you can’t find chestnuts, substitute toasted walnuts. Serve with a light, fluffy grain like rice or quinoa.

Recipe notes

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