Blue Cheese Baked Fennel

40 mins

4 servings

5.0/5 (3 reviews)

Roasted fennel is a great way of serving this vegetable, if you donâ€™t fancy it raw. By adding a blue cheese and seed topping, youâ€™re turning into so much more than a side dish. Grind the seeds well in a coffee grinder, to form a breadcrumb-like texture. If you don't have a grinder, you can pound them with a pestle & mortar or just chop them. This recipe is delicious with a delicate blue cheese and works well with Dolcelatte or Cambozola. Avoid stronger cheeses such as Danish Blue or Stilton, as they could overpower the flavour of the fennel. _x000D_ Serve with baked potatoes, a side salad or coleslaw.

Ingredients

Instructions

Pre-heat the oven to 350Â°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 Â¼ 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.

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Cheese

Add to Collection

Amount Per Serving
Calories 271.1
% Daily Value*
Total Fat 21.2g	33%
Cholesterol 37.2mg	12%
Total Carbohydrate 9.7g	4%
	Dietary Fiber 3.6g	13%
	Sugars 0.2g
Protein 12.1g

Amount Per Serving

Calories 271.1

% Daily Value*

Total Fat 21.2g

33%

Cholesterol 37.2mg

12%

Total Carbohydrate 9.7g

Dietary Fiber 3.6g

13%

Sugars 0.2g

Protein 12.1g