9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
Banner
banner
<< Back

Baked Fennel with Gorgonzola

2-4 bulbs fennel, untrimmed

1 and ¾ cups vegetable broth (or chicken broth)

4 ounces gorgonzola cheese

2 tbsp dried whole grain bread crumbs

 

-  Rinse Fennel.  Trim off stems, and reserve about 1 cup of the tender green leaves.  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 inches wide. Lay cut side up.

-  Boil broth, uncovered, on high heat until reduced to about ½ cup.  Stir in about half the fennel leaves. Spoon mixture evenly over the fennel in the casserole dish.

-  Mash cheese with the bread crumbs. Dot mixture evenly over the 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  until cheese begins to brown and fennel is hot (about 20 minutes). Tuck remaining leaves around fennel. 

CSA Reminder LAST DROP will include CHICKEN---RETURN ALL BOXESAugust 29th, 2018

Sadly our last CSA is this week......members will see a fresh frozen chicken in their share UNLESS they TEXT or CALL me at 618-308-0217 to make a change.   I CANNOT LEAVE CHICKEN in cooler AT THE

CSA Pickup Reminder THURSDAY Aug 23 and FRIDAY Aug 24 What's in My Share?August 23rd, 2018

Last of seasons tomatoes, new green beans, potatoes, cilantro and some extra peppers.  Bring your boxes.   Next week is our last CSA summer week......we are thinking members might like whole

Photo(s) added: Poblano Pepper, Tomatillos, Tomatillos, Hungarian Hot Wax Peppers, Grape TomatoesAugust 19th, 2018

New photo added:, , , ,

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Search recipes

Recipe Product Tags