CHESTNUT CONFIT WITH BRUSSEL SPROUTS AND WALNUTS
4 shallots, peeled and thinly sliced
1 small head fennel, thinly sliced
1 pound whole, uncooked chestnuts
1 pound brussels sprouts, rinsed, root ends scored
4 ounces unsalted butter
2 cups chicken or vegetable stock
1/4 cup freshly shelled walnuts
Sea salt and freshly ground white pepper, to taste
Melt the butter in a big skillet. Sauté the shallots and fennel until they lightly brown. Place the chestnuts and brussel sprouts among the vegetables in the pan. Add the broth and bring to a simmer. Add ½ teaspoon salt and a few grinds of pepper if using homemade broth. Cover and cook slowly for 30 minutes without stirring.
Remove the lid and reduce the liquid in the pan rolling the ingredients at the end to glaze them. Add the shelled walnuts and continue cooking another 5 minutes.
Off the heat, season again lightly to taste and serve as a side dish with meat or poultry.
Adapted from a recipe in Cooking in Four Seasons by Joel Rebuchon.