Baked Fennel with Gorgonzola


"This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple."
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servings 101 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



I felt the Gorgonzola completely masked the flavor of the fennel and did not go well with the licorice taste of the fennel at all.

This was the first time I ever cooked fennel. We have always eaten it thinly sliced and very cold as an appetizer. I followed the directions except had to add a bit more broth and cook longer ...

I personally loved the combination of the gorgonzola and fennel. My husband found it to be a winner too. I prepared it for some friends and well some loved it, others didn't like the combinati...

My son-in-law has made this or every Thanksgiving for several years. It is always a big hit with usually none left. The downside is that he lives in Oregon and fennel is very expensive this ti...

This was an excellent and easy use of Fennel. We topped this with a mix of Gorgonzola and Feta with Fresh Garlic. The Feta helped tone down the Gorgonzola and allowed the delicate sweet Ainse fl...