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Baked Fennel with Gorgonzola
Baked Fennel with Gorgonzola
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Impress guests with easy make-ahead dish. No need to mention how simple it is.
Ingredients:
  • 4 bulbs fennel, untrimmed
  • 1.75 cups chicken broth
  • 4 ounces Gorgonzola cheese
  • 2 tablespoons dried bread crumbs
  • salt to taste
Instructions:
  • Prepare the fennel by rinsing it first. Trim off the stems and set aside around 1 cup of the delicate green leaves. Remove any blemishes or dry spots from the fennel. Cut each bulb in half lengthwise from the stem to the root.
  • Place fennel pieces in a 10-inch frying pan and pour in broth. Cover and bring to a boil over high heat. Let simmer until fennel is easily pierced with a fork, for about 20 to 25 minutes. Transfer the fennel to a 9-10-inch-wide shallow casserole dish, placing the cut side facing up.
  • Reduce broth on high heat until thickened to about 1/2 cup. Gently fold in half of the fragrant fennel leaves. Evenly drizzle the flavorful mixture over the fresh fennel.
  • Combine the cheese and breadcrumbs until smooth. Spread the mixture evenly over the fennel. For advance preparation, cover and refrigerate for up to 1 day. Store any remaining fennel leaves wrapped in a towel, sealed in a plastic bag, and chilled.
  • Bake the casserole uncovered at 375°F (190°C) until the cheese starts to brown and the fennel is hot, approximately 20 minutes. Garnish with remaining fennel leaves and season with salt to taste.

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