Baked Fennel with Cambozola

Name: Baked Fennel with Cambozola
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps fine dried bread crumbs; 473 milliliters fat-skimmed chicken broth; 5 or 6 heads fennel (each about 3 1/2 in. wide); 177 milliliters 1/3 pound cambozola or gorgonzola cheese; 12 servings Salt

Baked Fennel with Cambozola might be just the side dish you are searching for. This recipe serves 12. One serving contains 67 calories, 3g of protein, and 2g of fat. Head to the store and pick up bread crumbs, fat-skimmed chicken broth, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Trim stalks from fennel. Reserve about 1 cup of the feathery green fennel leaves. Trim root ends, bruised areas, and coarse fibers from fennel heads. Rinse, then cut each head in half from stem through root end.

Ingredients you will need

Fennel

Lay fennel in an 11- to 12-inch frying pan; add broth. Cover and bring to a boil over high heat; simmer until fennel is tender when pierced, about 20 minutes. With a slotted spoon, transfer fennel, cut side up, to a shallow 2- to 2 1/2-quart casserole.

Ingredients you will need

Fennel

Broth

Equipment you will use

Slotted Spoon

Frying Pan

Boil broth, uncovered, over high heat until reduced to about 1/3 cup. Coarsely chop fennel leaves and add about half to the broth. Spoon mixture evenly over fennel.

Ingredients you will need

Fennel

Broth

Mash cheese with bread crumbs. Dot evenly over fennel.

Ingredients you will need

Breadcrumbs