Showstopping Side Dishes from Chef Rachael Perron

Rachael Perron is an award-winning chef, author, artist and the owner and founder of Details Private Chef Services, LLC, which provides in-home meal services and special event services, including in-home culinary classes.  She shared some recipes for her favorite side dishes. 

Orange-braised Fennel
Serves 10.

Ingredients:
1 T. olive oil
4 large fennel bulbs, cleaned and sliced in ¼" pieces (about 1 1/2 pounds)
2 tsp. sugar
1 c. chicken broth
Zest of 1 orange
Juice of 1 orange
2 tsp. sherry vinegar
½ tsp. Kosher salt
1/8 tsp. freshly ground black pepper
2 T. roughly chopped fennel fronds

Directions:

1. Heat olive oil in a large skillet over medium-high heat; add fennel and sugar and sauté 3 minutes.

2. Add chicken broth, orange rind, orange juice, vinegar, salt, and pepper; reduce heat, and simmer 25 minutes or until liquid almost evaporates.

3. Sprinkle with the fennel fronds and serve immediately.

Brussels Sprouts with Pancetta and Honey
Serves 10.

Ingredients:
10 oz. frozen pearl onions, thawed
5 c. trimmed and halved Brussels sprouts
3 oz. chopped pancetta
¼ c. chicken broth
½ t. coarsely ground black pepper
¼ t. Kosher salt
3 T. Minnesota honey

Directions:
1. Cook onions in a large pot of boiling water for 1 minute.

2. Remove onions from water with a slotted spoon, drain and rinse with cold water until cool to the touch.

3. Pinch root end of onions and remove peels by pinching from other end; discard peels.

4. Cook Brussels sprouts in a large pot of boiling water for 2 minutes.

5. Remove Brussels from water with a slotted spoon, drain and rinse with cold water until cool to the touch.

6. In a large sauté pan cook pancetta over medium heat until crisp and browned; remove from pan, leaving drippings.

7. Add onions and cook over medium heat 5 minutes, stirring occasionally.

8. Add Brussels and water or broth; cover pan and cook 8 minutes.

9. Add pancetta back to the pan; to serve, season with salt and pepper and drizzle with honey.

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