Fennel Grilled with Goats Cheese

    (3)
    1 hour

    Fennel is first baked in white wine and rosemary and then grilled with goats cheese in this elegant entrée or side dish.


    3 people made this

    Ingredients
    Serves: 8 

    • 8 baby fennel bulbs (or four halved large bulbs), trimmed
    • 1 tablespoon butter
    • 4 1/2 teaspoons minced garlic
    • 4 1/2 teaspoons minced fresh rosemary
    • 1 eschallot (or small onion), quartered lengthwise
    • 2 cups (500ml) dry white wine
    • 1 pinch salt and pepper to taste
    • 185g goat cheese, crumbled

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 220 degrees C. Bring a large pot of lightly salted water to a boil. Add 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.
    4. Preheat the grill, then sprinkle the fennel with crumbled goat cheese. Grill for a few minutes until the cheese has melted.
    5. Place the fennel bulbs on serving plates, spoon the wine sauce over, and garnish with fennel fronds.
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    Reviews and Ratings
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    (3)

    Reviews in English (3)

    by
    8

    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.  -  19 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    8

    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!  -  26 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    1

    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.  -  25 Mar 2011  (Review from Allrecipes USA and Canada)

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