Fennel With Blue Cheese And Bread Crumbs
Published December 9, 1997
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 fennel bulb, about 1 pound
½ cup coarse bread crumbs
¼ cup crumbled blue cheese
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
18 grams carbs; 6 milligrams cholesterol; 119 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 3 grams fat; 4 grams fiber; 255 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 400 degrees. Bring a pot of water to a boil.
- Step 2
Cut fennel into about ¼-inch-thick slices, and cook in the boiling water until just tender, less than 5 minutes. Drain, and layer in a shallow baking dish. (You can also drain the fennel, then stop its cooking by plunging it into ice water, then drain again. In this manner you can finish the cooking up to a day or two later; increase the baking time to 20 minutes.)
- Step 3
Top fennel with bread crumbs, then cheese; season all with a grating of pepper (hold off on salt, because the cheese is salty). Place in oven until cheese melts, about 10 minutes.
- Step 4
Run baking dish under broiler until top browns, checking every 30 seconds. Serve hot or at room temperature.
Private Notes