Browning the butter creates a rich, nutty flavor that takes the flavor up a notch or two. The anise-like flavors of the fennel combine with the wheat beer, herbs, and celery root make this dish a delectable, flavorful expedition.
Active preparation time: 1 hour
Total time: 1 hour, 15 minutes
Serves: 2–3
Brown Butter
8 Tbs (1 stick) butter
Start by melting the butter in a small pot. Once it’s melted, cook on high heat, until color starts to appear on the bottom of pot. Whisk frequently, scraping the pot to mix the browned butter with the melted butter, paying attention not to burn the butter. Once the butter starts turning brown and has a nutty aroma, remove it from the heat and set aside to cool.
Couscous
2 cup couscous
2 cup (473 ml) chicken stock
In a medium-sized pot over medium heat, begin toasting the couscous. Once the couscous begins to toast, add the chicken stock and cover. When the liquid starts to boil, remove the pan from the heat and allow it to sit. After 10 minutes, stir, then keep covered until all the liquid is absorbed.
Beer-Braised Fennel and Celery Root
¼ cup (59 ml) oil
½ bulb fennel root, chopped
½ celery root, chopped
½ cup (118 ml) Odell Easy Street Wheat
2 Tbs fresh thyme
Salt and pepper
In large sauté pan, heat the oil, fennel, and celery root. Once they have gained color, add the beer and half of the Brown Butter. Reduce until the liquid has a sauce-like texture. Once ready, mix with the couscous and remaining Brown Butter. Season to taste, then serve.
Beer Suggestions: Pair with the remaining Odell Easy Street Wheat (Fort Collins, Colorado). Other wheat beers that integrate well with the flavors of the fennel and celery root include Brewery Ommegang Witte (Belgium), Alaskan Brewing Company White (Juneau, Alaska), and Flying Dog Brewery Woody Creek (Frederick, Maryland).
PHOTO: MATT GRAVES