Fennel with Rosemary, Shallots and Goat Cheese

Name: Fennel with Rosemary, Shallots and Goat Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter; 473 milliliters dry white wine; 8 baby fennel bulbs, trimmed; 5 teaspoons minced fresh rosemary; 5 teaspoons minced garlic; 170 grams goat cheese, crumbled; 8 servings salt and pepper to taste; 1 shallot, quartered lengthwise

Fennel with Rosemary, Shallots and Goat Cheese requires roughly 1 hour from start to finish. One portion of this dish contains approximately 7g of protein, 6g of fat, and It is a good option if you're following a gluten free, primal, and vegetarian diet. A mixture of butter, shallot, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Oven

Pot

Add baby fennel, and cook until just tender, about 10 minutes, then drain.

Ingredients you will need

Fennel

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.

Ingredients you will need

Salt And Pepper

White Wine

Rosemary

Shallot

Butter

Fennel

Garlic

Equipment you will use

Baking Pan

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.

Ingredients you will need

Goat Cheese