Baked Fennel with Gorgonzola recipe
All Recipes Side Dish Vegetables
Ingredients
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4 bulbs fennel, untrimmed
1 ¾ cups chicken broth
4 ounces Gorgonzola cheese
2 tablespoons dried bread crumbs
salt to taste
Nutrition Info
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101.2 calories
carbohydrate: 9.9 g
cholesterol: 15 mg
fat: 4.6 g
fiber: 3.7 g
protein: 5.7 g
saturatedFat: 2.6 g
servingSize: -
sodium: 380 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -
Directions Baked Fennel with Gorgonzola
Directions
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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.