Fennel With Blue Cheese And Bread Crumbs Recipes

ROASTED FENNEL WTIH PARMESAN AND BREADCRUMBS

Steps:

• Preheat oven to 375F and line a sheet pan with parchment paper.
• Chop off the celery like stems and bottom of the fennel. Reserve the fronds which you can use for garnishing later. Slice in half and use the tip of the knife to cut out the triangular shaped core.
• Cut each half into thin slices. Place on a parchment paper lined sheet pan. Toss with olive oil, salt and pepper.
• Place in the oven and roast for 15 minutes, toss the fennel slices and continue roasting for 15 minutes longer.
• Remove the pan from the oven and sprinkle evenly with the Parmesan cheese and breadcrumbs. Return to the oven and continue roasting for 15 minutes longer until golden brown.
• Serve hot garnished with the reserved fronds, if desired.

FENNEL GRATIN WITH PARMESAN BREAD CRUMBS

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place fennel in baking dish; drizzle with 2 tablespoons melted butter. Cover with foil; roast 45 to 50 minutes or until fennel is tender when pierced with paring knife.
• Meanwhile, in 4- to 5-quart Dutch oven, melt 3 tablespoons butter over medium heat. Add onions, salt and pepper flakes. Cook 7 to 9 minutes, stirring frequently, until lightly browned. Add flour; stir 2 to 3 minutes or until lightly browned. Slowly stir in broth and cream. Heat to simmering; cook 2 to 3 minutes or until very thick.
• In small bowl, mix Topping ingredients. Pour onion mixture over fennel in baking dish. Sprinkle topping evenly over all. Bake 10 to 15 minutes or until bread crumbs brown. Let stand 5 minutes at room temperature. Sprinkle some of the reserved fennel fronds over top.

BLUE CHEESE BAKED FENNEL

Steps:

• Pre-heat the oven to 350°F.
• Trim the green tops of the fennel bulbs and cut the bulbs in half.
• Use a little of the oil to grease a baking dish. Arrange the bulbs in the dish, with the flat sides uppermost.
• Use a pastry brush (or clean fingers!) to "baste" the fennel with the remaining oil. This will stop it from burning during roasting.
• Mix the seeds together and grind well.
• Crumble the cheese and mix with the seeds. It will form a kind of paste.
• Smooth ¼ of the paste on top of each fennel half.
• Roast for 30 minutes, until the fennel has softened and the topping is starting to go brown.

FENNEL AL FORNO

Steps:

• Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs' tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
• In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
• Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.

FENNEL WITH CHEESE

Steps:

• Preheat oven to 400 degrees.
• Trim fennel and quarter.
• Cook in boiling water about 15 minutes, just until tender.
• Drain and turn into shallow baking dish which has been buttered with two tablespoons of the butter. Dot with remaining butter and sprinkle with cheese and pepper.
• Bake for about 20 minutes, or until cheese is golden.

FENNEL WITH BLUE CHEESE AND BREAD CRUMBS

Steps:

• Preheat oven to 400 degrees. Bring a pot of water to a boil.
• Cut fennel into about 1/4-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.)
• 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.
• Run baking dish under broiler until top browns, checking every 30 seconds. Serve hot or at room temperature.