Directions:
- Pinch off tender green fennel leaves; rinse, drain, wrap in a towel, place in a plastic bag, and chill up to 1 day.
- Trim off and discard stalks, root ends, and any bruised areas from fennel heads. Rinse heads and cut in half lengthwise across widest dimension.
- Trim off and discard discolored root ends and any discolored leaves from endive. Cut heads in half lengthwise.
- Melt 2 tablespoons butter in a 10- to 12-inch frying pan over medium-high heat. Lay as much fennel as will fit, cut side down, in pan and brown lightly, 3 to 4 minutes; turn and brown curved sides, 3 to 4 minutes longer. If butter starts to scorch, add water, 1 to 2 tablespoons at a time. As it is browned, transfer fennel, cut side up, to a shallow 3-quart casserole or 9- by 13-inch baking dish, and brown remaining pieces.
- When all fennel is browned, lay endive cut side down in frying pan and brown, 3 to 4 minutes, adding 1 to 2 tablespoons water if it begins to scorch. Turn over and brown top sides, 3 to 4 minutes longer.
- Remove pan from heat and transfer endive to a cutting board. Cut halves in half lengthwise. Tear prosciutto slices into long, narrow strips. Wrap endive sections equally with prosciutto. Fit endive pieces evenly among fennel pieces in casserole.
- In the unwashed frying pan over high heat, melt remaining 2 tablespoons butter; add flour and stir until lightly browned, about 2 minutes. Remove from heat and gradually whisk in broth and cream. Return pan to high heat and whisk until boiling; boil and stir 2 minutes longer. Add 1/3 cup cheese and whisk until melted. Pour sauce evenly over fennel and endive, coating all surfaces. Cover tightly with foil.
- Bake in a 375° regular or convection oven until fennel is just tender when pierced, about 40 minutes.
- Uncover, dot with remaining cheese, and bake until browned, about 20 minutes. Chop 1/2 cup reserved fennel leaves and sprinkle over casserole. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2670.39 Kcal (11180 kJ) | ||
| Calories from fat | 1816.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 201.84g | 311% | |
|---|---|---|---|
| Cholesterol | 606.59mg | 202% | |
| Sodium | 6266.46mg | 261% | |
| Potassium | 6995.63mg | 149% | |
| Total Carbs | 128.25g | 43% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 46.83g | 187% | |
| Protein | 92.7g | 185% | |
| Vitamin C | 180.4mg | 301% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 15.6mg | 87% | |
| Calcium | 2065.4mg | 207% | |
| Amount Per 100 g | |||
| Calories | 128.01 Kcal (536 kJ) | ||
| Calories from fat | 87.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 311% | |
|---|---|---|---|
| Cholesterol | 29.08mg | 202% | |
| Sodium | 300.39mg | 261% | |
| Potassium | 335.35mg | 149% | |
| Total Carbs | 6.15g | 43% | |
| Sugars | 0.11g | 9% | |
| Dietary Fiber | 2.24g | 187% | |
| Protein | 4.44g | 185% | |
| Vitamin C | 8.6mg | 301% | |
| Vitamin A | 0.2mg | 113% | |
| Iron | 0.7mg | 87% | |
| Calcium | 99mg | 207% | |
* 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.
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