Best 4 Baked Fennel With Gorgonzola Recipes
Baked Fennel with Gorgonzola: A Symphony of Flavors
In this delectable culinary journey, we present you with an extraordinary dish that tantalizes the taste buds and elevates your dining experience. Baked Fennel with Gorgonzola is a symphony of flavors, textures, and aromas that will leave you craving for more. This vegetarian masterpiece showcases the humble fennel, transformed into a culinary delight through careful preparation and the perfect blend of ingredients. The fennel, with its subtle anise flavor, is roasted to perfection, bringing out its natural sweetness and caramelized edges. It is then topped with creamy and tangy Gorgonzola cheese, creating a harmonious balance of flavors. The dish is further enhanced with the addition of crunchy walnuts, providing a delightful textural contrast. Alongside this main recipe, we also offer variations to cater to different preferences and dietary requirements. Discover a vegan version that substitutes Gorgonzola with a luscious cashew cream, delivering a rich and flavorful experience. For those who prefer a milder cheese, we suggest a blend of Fontina and Parmesan, creating a smooth and nutty topping. Additionally, we explore the versatility of fennel by presenting a refreshing Fennel and Orange Salad, a delightful combination of sweet and savory flavors.
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
BAKED FENNEL WITH GORGONZOLA CHEESE
This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 10.3 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 3.7 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 437.7 mg, Sugar 0.5 g
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
BAKED FENNEL WITH PARMESAN
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Provided by RUPERTLSSMITH
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
- Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
- Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g
Tips:
- To select the best fennel, look for bulbs that are firm, heavy for their size, and have tightly packed layers.
- Trim the fennel bulbs by removing the tough outer leaves and the feathery tops.
- Use a sharp knife to thinly slice the fennel bulbs.
- For a more intense flavor, roast the fennel at a higher temperature (450°F) for a shorter amount of time (20-25 minutes).
- If you don't have gorgonzola cheese, you can substitute another type of blue cheese, such as Roquefort or Stilton.
- Serve the baked fennel with a side of crusty bread to soak up the delicious juices.
Conclusion:
Baked fennel with gorgonzola is a simple yet elegant dish that is perfect for a special occasion. The fennel is roasted until tender and caramelized, and the gorgonzola cheese melts and becomes gooey. This dish is sure to impress your guests, and it's also a healthy and delicious way to enjoy fennel.
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