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.

k861084
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • 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.

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  • 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 Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

Nutrition Facts

167.22 calories; 5.66 g protein; 8.18 g carbohydrates; 1.98 g dietary-fiber; 1.45 g sugars; 7.94 g fat; 5.31 g saturated-fat; 20.61 mg cholesterol; 519.88 IU vitamin-a-iu; 1.58 mg niacin-equivalents; 0.11 mg vitamin-b6; 8.26 mg vitamin-c; 19.82 mcg folate; 104.99 mg calcium; 1.07 mg iron; 24.65 mg magnesium; 356.1 mg potassium; 155.15 mg sodium; 0.03 mg thiamin; 71.44 calories-from-fat; 19 percent-of-calories-from-carbs; 41 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 27 percent-of-calories-from-sat-fat


Reviews (3)

Read All Reviews

Most helpful positive review

APCOOKING
08/27/2009
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!
(8)

Most helpful critical review

Lree
03/28/2011
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.
(1)
3 Ratings
  • 4 Rating Star 2
  • 3 Rating Star 1
APCOOKING
08/27/2009
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!
(8)
Kim
06/23/2010
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.
(8)
Lree
03/28/2011
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.
(1)