Fennel with Shallots, Rosemary and Goat Cheese

    Fennel with Shallots, Rosemary and Goat Cheese


    3 people made this

    About this recipe: When fennel is in season, this is a fabulously elegant and easy dinner party starter. It even works as a side dish. If you can't find baby fennel bulbs, simply use regular fennel and then slice in half before baking.

    Serves: 8 

    • 8 baby fennel bulbs, trimmed
    • 1 tablespoon butter
    • 4 1/2 teaspoons minced garlic
    • 4 1/2 teaspoons minced fresh rosemary
    • 1 shallot, quartered lengthways
    • 475ml dry white wine
    • salt and pepper to taste
    • 170g soft goat cheese, crumbled

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 220 C / Gas 7. Bring a large pot of lightly salted water to the 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 grill, then sprinkle the fennel with crumbled goat cheese. Grill for a few minutes until the cheese has melted.

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