Fennel Pistachio Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prepare this dressing for beautiful color on the plate. Prep: 20 minutes; Cook: 17 minutes; Bake: 40 minutes; Stand: 20 minutes. Ingredients:
1 tablespoon butter |
1/2 cup finely chopped shallot (about 2 to 3 shallots) |
2 cups finely diced celery |
2 garlic cloves, minced |
2 tablespoons olive oil |
5 cups cored and coarsely chopped fennel bulb (about 3 medium fennel bulbs) |
4 cups fresh (soft) breadcrumbs (about 6 to 7 slices) |
1 1/3 cups (about 8 ounces) roasted, salted, shelled pistachios |
1 cup grated parmesan cheese |
2 tablespoons chopped fresh tarragon |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
2 large eggs, lightly beaten |
2 1/2 cups low-sodium chicken broth |
garnish: fennel sprigs |
Directions:
1. Preheat oven to 400°. Melt butter over medium heat in a large sauté pan. Add shallot, celery, and garlic, and sauté 8 minutes or until vegetables begin to soften; transfer to a large bowl. Add olive oil to skillet, and heat over medium-high heat 1 to 2 minutes or until hot. Add fennel, and sauté over medium-high heat 8 to 10 minutes or until lightly browned.
2. Add fennel to celery mixture; let cool 10 minutes. Stir in remaining ingredients until well combined. Spoon into a lightly greased 13- x 9-inch baking pan. Bake at 400° for 40 to 45 minutes or until lightly browned. Let stand 10 minutes before serving. Garnish, if desired.
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