Baked Fennel With Gorgonzola
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Ingredients:
4 bulbs fennel, untrimmed
1 3/4 cups chicken broth
4 ounces blue cheese
2 tablespoons bread crumbs
salt to taste
Instructions:
Rinse fennel. Trim off stems,
and reserve about 1cup 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 ver 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:
Amount Per Serving:
Calories 101
Fat 5 g, Cholesterol 11
mg,
Sodium 443 mg,
Courtesy Of:
allrecipes.com
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