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My review
Baked Fennel with Gorgonzola
Christine L.
"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 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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 914 Ratings
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Most helpful positive review
1/30/2003
Everyone at the family thanksgiving were impressed and it was so simple to make.
Most helpful critical review
10/19/2005
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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Least positive
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10/19/2005
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.
1/30/2003
Everyone at the family thanksgiving were impressed and it was so simple to make.
2/27/2001
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.
3/9/2006
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.
12/1/2004
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 ...
10/19/2008
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 combinati...
4/18/2017
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 ...
12/4/2014
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...