Baked Fennel With Gorgonzola Recipes

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BAKED FENNEL WITH GORGONZOLA



Baked Fennel with Gorgonzola image

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

Provided by Christine L.

Categories     Side Dish     Vegetables

Yield 8

Number Of Ingredients 5

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

Steps:

  • 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 : Calories 101.2 calories, Carbohydrate 9.9 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 2.6 g, Sodium 380 mg, Sugar 0.4 g

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED FENNEL WITH OLIVES AND GARLIC



Roasted Fennel with Olives and Garlic image

Provided by Molly Stevens

Categories     Garlic     Olive     Side     Roast     Thanksgiving     Vegetarian     Low Cal     High Fiber     Fennel     Fall     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
1/4 cup extra-virgin olive oil
6 large garlic cloves, coarsely crushed
1 tablespoon chopped fresh thyme
1/8 teaspoon dried crushed red pepper
Coarse kosher salt
1/2 cup halved pitted Kalamata olives

Steps:

  • Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Serve warm or at room temperature.

BAKED FENNEL WITH GORGONZOLA CHEESE



Baked Fennel with Gorgonzola Cheese image

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

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 5

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

Steps:

  • 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 : Calories 101.3 calories, Carbohydrate 10.3 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 3.7 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 437.7 mg, Sugar 0.5 g

FENNEL, GRAPE, AND GORGONZOLA SALAD



Fennel, Grape, and Gorgonzola Salad image

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     Blue Cheese     Fennel     Winter     Grape     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 large fennel bulb (sometimes called anise)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup halved black grapes, seeded
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
1 cut thinly sliced radicchio
1 cup thinly sliced romaine (wash and dry before slicing)

Steps:

  • Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

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