Fennel with Rosemary, Shallots and Goat Cheese

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 167 Calories

Ingredients

• 1 tablespoon butter
• salt and pepper to taste
• 2 cups dry white wine
• 6 ounces goat cheese, crumbled
• 8 baby fennel bulbs, trimmed
• 4 ½ teaspoons minced garlic
• 4 ½ teaspoons minced fresh rosemary
• 1 shallot, quartered lengthwise

Recipe Instructions

Step 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.

Step 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.

Step 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.