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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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Ingredients

servings 101 cals
Original recipe yields 8 servings

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Directions

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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.

Nutrition Facts


Per Serving: 101 calories; 4.6 g fat; 9.9 g carbohydrates; 5.7 g protein; 15 mg cholesterol; 380 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 14 Ratings

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Most helpful positive review

Everyone at the family thanksgiving were impressed and it was so simple to make.

Most helpful critical review

The blue cheese/bread crumb mixture didn't melt into the fennel as I was expecting at all -- it just lay there on top. The fennel was okay. I'll look for another recipe for fennel.

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The blue cheese/bread crumb mixture didn't melt into the fennel as I was expecting at all -- it just lay there on top. The fennel was okay. I'll look for another recipe for fennel.

Everyone at the family thanksgiving were impressed and it was so simple to make.

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.

although this has potential to be very good... it just didn't work out that well. Maybe putting more cheese on would help, but I just was not a fan.

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...

We don't like gorgonzola so I used parmesan. We absolutely love fennel, I grow it. I always order it in my CSA box when they have it and have cooked it dozens of ways. I plan to make it again ...

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...