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1:29 pm
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Caramelized Fennel with Almond-glazed Brussels Sprouts and Parisian Sweet Potato

Servings: 
8

(Courtesy of chefs Mike Granata, Steven Devereaux Greene, and Spencer Thompson)

Ingredients: 
  • 2 large onions, julienned
  • 2 fresh fennel bulbs, julienned
  • 2 cloves garlic, chopped
  • 3 Tablespoons butter
  • Salt and pepper
  • 2 lbs. Brussels sprouts
  • 1/3 cup Amaretto
  • 1/2 cup sliced almonds, toasted
  • 3 lbs. Parisian sweet potato, balled with a melon-baller
  • Fresh chives, chopped
Directions: 

Julienne 2 large onions and 2 fresh fennel bulbs. Chop 2 cloves fresh garlic.

Take 2 tablespoons butter and place in a heavy-bottom sauce pan. Add cut ingredients, season with salt and pepper, and sauté over medium heat for approximately 15 minutes. Set aside.

Clean and blanch 2 pounds Brussels sprouts. In a sauté pan add 1 tablespoon of butter and sprouts; season with salt and pepper. Cook for 5 minutes, then add 1/3 cup of Amaretto liquor and 1/2 cup of toasted sliced almonds. Reduce for 5 minutes.

Blanch sweet-potato balls in salted boiling water until tender. Drain and sauté in butter. Season with salt and pepper and chopped fresh chives.