fennel-with-rosemary-shallots-and-goat-cheese

Fennel with Rosemary, Shallots and Goat Cheese

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
k861084
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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Ingredients

Adjust Servings

Original recipe yields 8 pieces

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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.

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Reviews (3)

Rate This Recipe
Kim
8

Kim

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.

APCOOKING
8

APCOOKING

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!

Lree
1

Lree

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 167 cal
  • 8%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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