Braised Fennel
Boiled Peanuts, Garlic, White Wine, Chile, Marigold Flowers
Chef Faye Poonsiripukdeekul formerly of Floataway Cafe | Atlanta
Adapted by StarChefs | MArch 2023
INGREDIENTS
Boiled Peanuts:
1 cup raw Georgia peanuts, shelled
2 garlic cloves
2 tablespoons salt
1 bay leaf
To Assemble and Serve:
2 large fennel bulbs, stalks trimmed and fronds reserved
3 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1 tablespoon salt
1 cup white wine
1½ cups vegetable stock
2 teaspoons chile flakes
Juice of 1 lemon
2 tablespoons unsalted butter
Marigold flowers
METHOD
For the Boiled Peanuts:
In a stock pot over medium heat, add peanuts, garlic, salt, bay leaf, and 3 cups water. Bring to a boil. Reduce heat and let simmer 30 minutes, or until peanuts are cooked through. Strain and set aside.
To Assemble and Serve:
On a work surface, slice the fennel bulb in half lengthwise. Cut each half into 4 pieces lengthwise, ensuring every piece has the core attached. In a large sauté pan over medium-high flame, heat olive oil. Add fennel and brown on each side. Remove fennel from pan and set aside. Reduce heat and add sliced garlic and salt. Deglaze pan with wine and continue cooking until liquid evaporates. Add vegetable stock. Reduce heat to low, cover pan, and let simmer 15 minutes. Add Boiled Peanuts and cook until peanuts are soft, but not mushy. Add butter, chile flakes, and lemon juice to pan. Stir to combine. Add browned fennel and toss to coat. Spoon fennel and peanuts into a large serving bowl. Garnish with marigold flowers.
