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Baked Fennel with Gorgonzola

Baked Fennel with Gorgonzola

Name: Baked Fennel with Gorgonzola
Yield: 8 servings
Ingredients: 4 bulbs fennel, untrimmed; 1 ¾ cups chicken broth; 4 ounces Gorgonzola cheese; 2 tablespoons dried bread crumbs; salt to taste

Rating: 3.21 stars

14 Ratings
9 Reviews
2 Photos

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

By Christine L.

Gallery

Recipe Summary

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

4 bulbs fennel, untrimmed
1 ¾ cups chicken broth
4 ounces Gorgonzola cheese
2 tablespoons dried bread crumbs
salt to taste

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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:

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

Reviews (9)

Most helpful positive review

Cathietay

12/22/2003

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

Helpful

(7)

Most helpful critical review

Valerie Taylor

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

Helpful

(9)

14 Ratings

5 star values: 2
4 star values: 4
3 star values: 4
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cathietay

12/22/2003

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

Helpful

(7)

Valerie Taylor

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

Helpful

(9)

Cathietay

12/22/2003

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

Helpful

(7)

KFONTANES

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

Helpful

(6)

missannie42

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

Helpful

(5)

Emily

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

Helpful

(5)

MARTINATHEDIVA

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

Helpful

(3)

BLUSHADOW

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

Sacsunsans

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

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

Back to Baked Fennel with Gorgonzola

All Reviews for Baked Fennel with Gorgonzola

- of Reviews

Nutritional Information

Baked Fennel with Gorgonzola

Servings Per Recipe: 8
Calories: 101.2

% Daily Value *

protein: 11 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 15 %

sugars:

fat: 7 %

saturated fat: 13 %

cholesterol: 5 %

vitamin a iu: 5 %

niacin equivalents: 12 %

vitamin b6: 4 %

vitamin c: 23 %

folate: 9 %

calcium: 14 %

iron: 6 %

magnesium: 8 %

potassium: 15 %

sodium: 15 %

thiamin: 3 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Baked Fennel with Gorgonzola

1 of 9

All Reviews

Cathietay

12/22/2003

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

Helpful

(7)

Valerie Taylor

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.

Helpful

(9)

Cathietay

12/22/2003

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

Helpful

(7)

KFONTANES

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.

Helpful

(6)

missannie42

12/01/2004

Helpful

(5)

Emily

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.

Helpful

(5)

MARTINATHEDIVA

10/19/2008

Helpful

(3)

BLUSHADOW

04/18/2017

Sacsunsans

12/04/2014

03/30/2013

1 of 2 Baked Fennel with Gorgonzola

Soup Loving Nicole

2 of 2 Baked Fennel with Gorgonzola

Soup Loving Nicole

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Baked Fennel with Gorgonzola

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Baked Fennel with Gorgonzola

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Baked Fennel with Gorgonzola

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Baked Fennel with Gorgonzola

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Baked Fennel with Gorgonzola