This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Baked Fennel with Gorgonzola

Read Reviews (4)

"This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple." — Christine L.

Ingredients Edit and Save

Watch video tips and tricks

Baked Sweet Potatoes

Baked French Fries I

Baked Potato

Microwave Baked Potato

Baked Asparagus with Balsamic Butter Sauce

Pear Gorgonzola Pizza

How to Make Baked Acorn Squash

Savory Gorgonzola Bread Pudding

Twice Baked Potatoes

Types of Salt

Original recipe makes 8 servings Change Servings

4 bulbs fennel, untrimmed
1 3/4 cups chicken broth
4 ounces Gorgonzola cheese

2 tablespoons dried bread crumbs
salt to taste

Check All Add to Shopping List

Directions

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.
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.
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.
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.
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.

Kitchen-Friendly View

ADVERTISE WITH US

Reviews More Reviews

Feb 23, 2003

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.

—KFONTANES

See full review »

Dec 01, 2004

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 because I used a simmer that was too slow. We served it with a slice of left over pizza and it was a great combination. I plan to serve it at Christmas to surprise the children.

—missannie42

See full review »

5 Ratings

Oct 19, 2008

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 combination of the cheese with fennel, but I think it's because they aren't fennel fans to begin with....

—JAVATHENUT

See full review »

Mar 30, 2013

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 flavor of the fennel to come through.

—Ed

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Baked Fennel with Gorgonzola

Baked Fennel with Parmesan

Fennel in Wine and Honey

Carrot and Fennel

Baked Orange Salmon with Fennel

Orange and Fennel Salad

Baked Rigatoni with Italian Sausage and Fennel

Fennel Soup

Baked Sweet Potatoes with Ginger and Honey

Fennel with Rosemary, Shallots and Goat Cheese

ADVERTISE WITH US

Nutrition

Calories
101 kcal
5%

Carbohydrates
9.9 g
3%

Cholesterol
15 mg
5%

Fat
4.6 g
7%

Fiber
3.7 g
15%

Protein
5.7 g
11%

Sodium
380 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Fennel with Gorgonzola

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 101
Calories from Fat: 42

% Daily Value *
Total Fat 4.6g 7 %
** Saturated Fat 2.6g 13 %
Cholesterol 15mg 5 %
Sodium 380mg 15 %
** Potassium 533mg 15 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 3.7g 15 %
Protein 5.7g 11 %
Sugars 0.4g
Vitamin A 5 %
Vitamin C 23 %
Calcium 17 %
Iron 10 %
** Thiamin 3 %
** Niacin 12 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 19 %

* 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.