Add a photo

Baked Fennel with Gorgonzola

By: Christine L.  
"This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple. Originally submitted to ThanksgivingRecipe.com."

Rating: This weblink has been rated 5 times with an average star rating of 2.4 Read Reviews (3)

Rate/Review | 258 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 4 bulbs fennel, untrimmed
  • 1 3/4 cups chicken broth
  • 4 ounces blue cheese
  • 2 tablespoons bread crumbs
  • salt to taste

Directions

  1. Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
  2. Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
  3. Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
  4. Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
  5. Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 101 | Total Fat: 4.7g | Cholesterol: 11mg

ADVERTISEMENT

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2005 by valereee 
The blue cheese/bread crumb mixture didn't melt into the fennel as I was expecting at all --... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2003 by Cathietay 
Everyone at the family thanksgiving were impressed and it was so simple to make. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2006 by Emily 
although this has potential to be very good... it just didn't work out that well. Maybe... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?