Fennel and Belgian Endive Casserole

Name: Fennel and Belgian Endive Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 340 grams heads Belgian endive (about each); 473 milliliters fat-skimmed chicken broth; 6 heads fennel with stalks (each 3 to 3 1/2 in. wide); 3 Tbsps all-purpose flour; 177 milliliters ounces gorgonzola or dolce gorgonzola cheese, crumbled (about; 57 grams 1/4 cup butter or olive oil; 85 grams thinly sliced prosciutto; 237 milliliters whipping cream

Fennel and Belgian Endive Casserole might be just the side dish you are searching for. One portion of this dish contains about 5g of protein, 17g of fat, and a total of 214 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes approximately 45 minutes. Autumn will be even more special with this recipe. If you have dolce gorgonzola cheese, fat-skimmed chicken broth, prosciutto, and a few other ingredients on hand, you can make it.

Instructions

Pinch off tender green fennel leaves; rinse, drain, wrap in a towel, place in a plastic bag, and chill up to 1 day.

Ingredients you will need

Fennel

Wrap

Equipment you will use

Ziploc Bags

Trim off and discard stalks, root ends, and any bruised areas from fennel heads. Rinse heads and cut in half lengthwise across widest dimension.

Ingredients you will need

Fennel

Trim off and discard discolored root ends and any discolored leaves from endive.

Ingredients you will need

Endive

Cut heads in half lengthwise.

Melt 2 tablespoons butter in a 10- to 12-inch frying pan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Fennel

Water

Equipment you will use

Baking Pan

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.

Ingredients you will need

Endive

Fennel

Water

Equipment you will use

Frying Pan

Remove pan from heat and transfer endive to a cutting board.

Ingredients you will need

Endive

Equipment you will use

Cutting Board

Frying Pan

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.

Ingredients you will need

Prosciutto