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Baked Fennel with Gorgonzola


For two:

Rinse and dry one fennel bulb. Cut it in half, then half again from top to bottom. Save some of the tender fern-like leaves. In a small pan, add fennel to 1 1/2 cup chicken broth. On high heat, cover, and cook 15 minutes until fennel is fork- tender. Place fennel in small baking dish or oven-proof gratin plate. Reduce remaining broth to 1/3 cup. Pour over fennel. Sprinkle with fennel leaves, 2 oz. crumbled gorgonzola and 1 T. bread crumbs. Bake at 375 for 15-20 minutes until cheese melts.

We had ours with a lamb kebob and smashed red potatoes. We always eat well on Wednesday nights in honor of Top Chef!


Comments (3)

This sounds so good. I love fennel, but I think the only cheese I've used with it is parmigiano.


I am drawn to recipes with either goat cheese or gorgonzola. This one sounds yummy!

Barb Cabot:

I love the idea of your Wed. Night ritual in honor of Top Chef. So you and so cute.

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