fennel with rosemary, shallots and goat cheese

Ingredients

• Servings: 8
• 8 baby fennel bulbs, trimmed
• 1 tablespoon butter
• 4 1/2 teaspoons minced garlic
• 4 1/2 teaspoons minced fresh rosemary
• 1 shallot, quartered lengthwise
• 2 cups dry white
• salt and pepper to taste
• 6 ounces goat cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.
• 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 . 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.