Baked Fennel With Gorgonzola Cheese Recipes
BLUE CHEESE BAKED FENNEL
Roasted fennel is a great way of serving this vegetable, if you don't fancy it raw. By adding a blue cheese and seed topping, you're turning into so much more than a side dish. Grind the seeds well in a coffee grinder, to form a breadcrumb-like texture. If you don't have a grinder, you can pound them with a pestle & mortar or just chop them. This recipe is delicious with a delicate blue cheese and works well with Dolcelatte or Cambozola. Avoid stronger cheeses such as Danish Blue or Stilton, as they could overpower the flavour of the fennel. Serve with baked potatoes, a side salad or coleslaw.
Provided by English_Rose
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat the oven to 350°F.
- Trim the green tops of the fennel bulbs and cut the bulbs in half.
- Use a little of the oil to grease a baking dish. Arrange the bulbs in the dish, with the flat sides uppermost.
- Use a pastry brush (or clean fingers!) to "baste" the fennel with the remaining oil. This will stop it from burning during roasting.
- Mix the seeds together and grind well.
- Crumble the cheese and mix with the seeds. It will form a kind of paste.
- Smooth ¼ of the paste on top of each fennel half.
- Roast for 30 minutes, until the fennel has softened and the topping is starting to go brown.
Nutrition Facts : Calories 271.1, Fat 21.2, SaturatedFat 10.2, Cholesterol 37.2, Sodium 753.1, Carbohydrate 9.7, Fiber 3.6, Sugar 0.2, Protein 12.1
BAKED FENNEL WITH PARMESAN
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Provided by RUPERTLSSMITH
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
- Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
- Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g
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