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Fennel with Rosemary, Shallots and Goat Cheese

By: k861084  Supporting Member (Click to learn more about Supporting Membership)
"This classy and sophisticated dish is great as an appetizer or as a side dish with anything from grilled fish to a juicy steak. For an elegant presentation, spoon the wine sauce over the fennel, and garnish with fennel fronds."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 119 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 pieces
 

Ingredients

  • 8 baby fennel bulbs, trimmed
  • 1 tablespoon butter
  • 4 1/2 teaspoons minced garlic
  • 4 1/2 teaspoons minced fresh rosemary
  • 1 shallot, quartered lengthwise
  • 2 cups dry white wine
  • salt and pepper to taste
  • 6 ounces goat cheese, crumbled

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
  2. Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
  3. Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 158 | Total Fat: 7.9g | Cholesterol: 21mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by APCOOKING 
Delish! I used just one large fennel bulb, and cut it into thick slices. This ended up being... MORE

 
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