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Fennel Goat Cheese Gratin
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| Source: Chef Tony Baker, Montrio Bistro, Monterey CA |
| Serves: 8 |
| Prep Time: 10 minutes |
| Cook Time: 1 hour 30 minutes |
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Ingredients
4 Ocean Mist Fennel bulbs
1 yellow Onion
1 bay leaf
4 cups chicken stock
4 ounces fresh chevre goat cheese
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Directions
Trim and half the Fennel, cut a “V” shape and remove the hard root.
Place in an oven-proof glass dish. Slice the Onions and place over the Fennel with the bay leaf and chicken stock. Season with black pepper and a little salt.
Cover and bake at 350 degrees for 50 minutes or until tender; set aside and cool. When cool, drain the Fennel from the stock and slice it into 1/2 inch slices.
Return the Fennel slices to the glass dish, layering with the goat cheese. Place in a hot oven uncovered, browning the goat cheese slightly.
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