Stuffed Fennel with Fresh Goat Cheese

These  Stuffed Fennel with Fresh Goat Cheese are best made with Florence Fennel because of its sweet, warm aniseed flavour and crisp texture. They make a tasty salad ingredient and the texture remains crunchy ! 

fenouil farci aux legumes et chevre frais

Here is the list of the ingredients you will need to make the Stuffed Fennel with Fresh Goat Cheese that serves 4 

  • 2 large fennel
  • 1/2 red bell pepper
  • 1/2 yellow pepper
  • 1 courgette
  • 1 fresh goat cheese kind bûche
  • 1 garlic clove
  • Olive oil and breadcrumbs

Here are the few steps you will need to follow to make these Stuffed Fennel with Fresh Goat Cheese

Wash the fennel and remove the first two scales and then get a nice shell per person. Poach them for 5 minutes in boiling salted water, then drain and set aside.

Detail diced, the remaining raw fennel, peppers and zucchini. Sauté 10 minutes in a pan with 2 tablespoon olive oil and crushed garlic, salt and pepper.

Garnish your fennel shells with cooked vegetables and diced goat cheese. Place the breadcrumbs on top, add a drizzle of olive oil and put your shells in a baking dish. Bake in a hot oven 15 minutes or so to melt the cheese and golden brown the breadcrumbs. This dish, made with very fresh vegetables can also be served raw, adding a dash of vinaigrette.

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