Good, but needs some clarification. I used Moscato wine (dessert wine), which brought out a very unpleasant sour/pickled taste in the fennel - assuming this is my fault for not heeding "DRY white wine". Goat cheese and herbs go well with both the fennel and wine. Took off 1/2 star for not listing the size of the baking dish or explaining "arrange fennel". I used an 8x8 dish for 3 regular-size fennel bulbs (sliced) [I have never seen baby-size in any store]; the slices were layered like a gratin. Another 1/2 star off for the excessive liquid - the end result was submerged. I will make this again, but will try replacing the liquid with 1/2C of the water used from boiling (to increase the fennel taste) and 1/2C of Sauvignon Blanc.
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Good, but needs some clarification. I used Moscato wine (dessert wine), which brought out a...