.
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 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:
Amount
Per Serving: Calories 101
Fat
5 g, Cholesterol 11 mg,
Sodium
443 mg,
Courtesy
of: www.allrecipes.com
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