Fennels and goat cheese

The strong aromatic flavor of fennel may not appeal to everyone. Especially those who hate the taste of anise will most likely dislike fennels as well. We absolutely love them and we have used them in many various ways, among other things as a part of chicken or meat stews, baked with cream and capers or such a side dish as shown in the opening picture.

Florence fennel is a selection with a swollen, bulb-like stem base that is used as a vegetable. It is a highly aromatic and flavorful plant used many various ways in cooking.

Oven-baked fennel with goat cheese is quite a fast made and simple dish, more precisely a side dish, and it is perfect for being served with meat, fish or poultry. The strong aroma softens when cooked or baked, so it’s worth trying at least once – you might even like it.

PORTION: 2 servings (as a side dish)
TIME TO MAKE: about 30 minutes


  • 1 big or two small fennel bulbs
  • 75 gr goat cheese (solid)
  • capers (to your taste)
  • salt
  • black pepper
  • fresh thyme
  • olive oil


Preheat the oven to 225°C (437°F)

Cut off the shafts of fennels. Peel all the possibly damaged layers.

Cut the bulbs lengthwise into about 2 cm thick slices.

Cook in lightly salted water for about five minutes. Don’t cook them too soft, the mouthfeel is better that way.

Oil a suitable sized baking tray and place the fennels carefully in. Add some roughed black pepper.

Cut thin slices of goat cheese and put them on the top of fennels. Pour some olive oil on goat cheese and fennel slices.

Add capers (to your taste) and finish with fresh thyme.

Gratinate in the oven until the goat cheese is melted and a little browned.


Tags: fennel goat cheese baked fennel

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