Baked Fennel With Gorgonzola Recipes

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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.

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

BAKED FENNEL WITH PARMESAN AND THYME



Baked Fennel with Parmesan and Thyme image

Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 fennel bulbs
1 tablespoon softened butter
Coarse salt and ground pepper
1/3 cup grated Parmesan
4 sprigs thyme

Steps:

  • Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g

BAKED FENNEL



Baked Fennel image

This is a light, tasty way to cook fennel. It is tender, with a crunchy outer texture and just a hint of the fennel flavor. This is a great vegetable side dish with grilled or roasted meats.

Provided by Dancer

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 large fennel bulbs
2 cups milk
4 tablespoons olive oil
4 tablespoons grated parmesan cheese
1/2 cup fresh breadcrumb
salt and pepper

Steps:

  • Preheat the oven to 450 degrees.
  • Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
  • Set the feathery leaves aside to garnish the completed dish.
  • Place in a saucepan and cover with milk.
  • Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
  • Remove the fennel and pat dry.
  • Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
  • Bake for about 20 minutes.
  • Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
  • This dish is great hot or at room temperature.
  • Use the discarded feathery fronds to garnish, and serve.

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