Fennel Grilled with Goats Cheese

    Fennel Grilled with Goats Cheese

    1save
    1hour


    3 people made this

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

    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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