Photo: Alexander Maasch
Fennel with Rosemary, Shallots and Goat Cheese
8 ingredients
15 min + 45 min
8 pieces
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
278
Calories
8g
Protein
20g
Fat
13g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 wine
- salt and pepper to taste
- 6 ounces goat cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes