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Baked Fennel with Gorgonzola Recipe

Baked Fennel with Gorgonzola Recipe

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Ingredients:

Serving

4 bulbs fennel , untrimmed
1 3/4 cups chicken broth
4 oz gorgonzola cheese
2 tbsp dried bread crumbs
salt to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.55 Kcal (400 kJ)
Calories from fat	37.76 Kcal
		% Daily Value*
Total Fat	4.2g	6%
Cholesterol	10.63mg	4%
Sodium	459.09mg	19%
Potassium	565.1mg	12%
Total Carbs	9.69g	3%
Sugars	0.24g	1%
Dietary Fiber	3.59g	14%
Protein	4.37g	9%
Vitamin C	17.6mg	29%
Vitamin A	0.1mg	5%
Iron	1.3mg	7%
Calcium	138.6mg	14%

Amount Per 100 g
Calories	51.85 Kcal (217 kJ)
Calories from fat	20.49 Kcal
		% Daily Value*
Total Fat	2.28g	6%
Cholesterol	5.77mg	4%
Sodium	249.14mg	19%
Potassium	306.67mg	12%
Total Carbs	5.26g	3%
Sugars	0.13g	1%
Dietary Fiber	1.95g	14%
Protein	2.37g	9%
Vitamin C	9.6mg	29%
Vitamin A	0.1mg	5%
Iron	0.7mg	7%
Calcium	75.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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