- 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
- 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 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.