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

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.

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  • 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

101.2 calories; 5.7 g protein; 9.9 g carbohydrates; 15 mg cholesterol; 380 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/22/2003
Everyone at the family thanksgiving were impressed and it was so simple to make. Read More
(7)

Most helpful critical review

Rating: 1 stars
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. Read More
(9)
14 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
12/22/2003
Everyone at the family thanksgiving were impressed and it was so simple to make. Read More
(7)
Rating: 1 stars
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. Read More
(9)
Rating: 4 stars
12/22/2003
Everyone at the family thanksgiving were impressed and it was so simple to make. Read More
(7)
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Rating: 2 stars
02/23/2003
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. Read More
(6)
Rating: 4 stars
12/01/2004
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 because 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. Read More
(5)
Rating: 2 stars
03/10/2006
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. Read More
(5)
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Rating: 4 stars
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 combination of the cheese with fennel but I think it's because they aren't fennel fans to begin with.... Read More
(3)
Rating: 3 stars
04/18/2017
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 trying until I find just the right cheese so complement and not combat the flavor of the fennel. I also plan to cut the broth down and add some white wine. I think shallots halved and cooked with it would be nice and possibly some fresh bacon bits on top. Read More
Rating: 5 stars
12/04/2014
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 time of year. He went to school in Santa Barbara California where it grows abundantly along the highways so it is a bit painful to think that there it is free and it is about 4.00 per pound in Oregon. Read More
Rating: 5 stars
03/30/2013
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 flavor of the fennel to come through. Read More