Fennel with Rosemary, Shallots and Goat Cheese

3
k861084 6

"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."

Ingredients

1 h servings 167 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

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  1. 3 Ratings

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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 whit...

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 m...

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 ch...