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Bon Appétit

Fennel with Shallots, Rosemary and Goat Cheese

3.8

(11)

For a sophisticated touch, crumbled goat cheese is sprinkled over the fennel and broiled until just beginning to brown.

Recipe information

  • Yield

    Serves 12

Ingredients

1/4 cup chopped shallots
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic
6 small fennel bulbs, trimmed, halved lengthwise, fronds reserved for garnish
2 cups dry white wine
6 tablespoons (3/4 stick) butter, cut into pieces
6 ounces soft fresh goat cheese (such as Montrachet), crumbled

Preparation

  1. Step 1

    Preheat oven to 450°F. Butter 13 x 9 x 2-inch broilerproof baking dish. Sprinkle shallots, rosemary and garlic over bottom of prepared dish. Cook fennel in boiling salted water until crisp-tender, about 12 minutes. Using slotted spoon, transfer fennel, cut side up, to prepared dish. Pour wine over fennel. Dot with butter. Sprinkle with salt and pepper.

    Step 2

    Bake fennel uncovered until tender, basting occasionally with wine and turning fennel over halfway through baking, about 30 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm, uncovered, in 350°F oven for about 15 minutes before continuing.)

    Step 3

    Preheat broiler. Turn fennel cut side up. Sprinkle goat cheese over fennel. Broil until cheese melts and begins to brown, watching closely to avoid burning, about 6 minutes.

  2. Step 4

    Transfer fennel to platter. Season wine mixture in baking dish to taste with salt and pepper; spoon over fennel. Garnish platter with reserved fennel fronds and serve immediately.

TagsCasseroleFennelRoot VegetableVegetableShallotRosemaryHerbs & SpicesGoat CheeseCheeseDairyStarterDinnerLunchNut FreeGluten FreeVegetarianMake AheadOven BakeBroilBon Appétit
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