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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 12 |
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Decadent side dish,easy and gorgonzola added for great flavor! Ingredients:
6 heads fennel |
2 cups fat-skimmed chicken broth |
1/3 lb.(3/4 cup)gorgonzola cheese |
3 tbsp. fine dried breadcrumbs |
Directions:
1. Trim stalks from Fennel.
2. RESERVE about 1 cup of the feathery green fennel leaves.
3. Trim root ends,bruised areas,and coarser fibers from the fennel heads.
4. Rinse,then cut each in half from stem to root end.
5. Lay fennel in an 11 to 12 inch frying pan.
6. Add broth.
7. Cover and bring to a boil over high heat.
8. Simmer until fennel is tender when pierced,about 20 minutes.
9. With a slotted spoon,transfer fennel,cut side up,to a shallow 2 -2 1/2 quart cassorole.
10. Boil broth,uncovered,over high heat until reduced to about 1/3 cup.
11. coarsely chop fennel leaves and add about half to broth.
12. Spoon mixture evenly over fennel ,Mash cheese with breadcrumbs,cover top of fennel.
13. Bake at 375 degrees until cheese begins to brown and fennel is hot 25-30 minutes.
14. Garnish with remaining fennel leaves and season to taste.
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