Baked Fennel with Gorgonzola

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.

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Reviews (4)

Your Rating:

5

KFONTANES

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...." See more"

4

missannie42

Dec. 1, 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 becaus..." See moree 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."

3

JAVATHENUT

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 ..." See morethe cheese with fennel, but I think it's because they aren't fennel fans to begin with...."