Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

101 calories; protein 5.7g; carbohydrates 9.9g; fat 4.6g; cholesterol 15mg; sodium 380mg. Full Nutrition
Advertisement