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