Recipe by k861084
"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."
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baby fennel bulbs, trimmed
4 1/2 teaspoons
4 1/2 teaspoons
minced fresh rosemary
shallot, quartered lengthwise
dry white wine
salt and pepper to taste
goat cheese, crumbled
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.
Delish! I used just one large fennel bulb, and cut it into thick slices. This ended up being about half the fennel, I think, so I halved everything else. The goat's cheese really made it. I've made fennel before, and everyone rejected it. This time my hubby asked for seconds!
This didn't turn out the way I had hoped -- perhaps it needed to roast longer? I used baby fennel in whole-bulb form and it was a bit tough on the outside (perfect on the inside) and the goat cheese kind of took over the flavor. My husband liked it and requested to have it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Fennel with Rosemary, Shallots and Goat Cheese
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 71
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