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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Fennel and Gorgonzola

Source: dLife

This delicious, cheesy side dish is a perfect accompaniment for any meal.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	68.8

Total Carbs	10.0 g

Dietary Fiber	4.0 g

Sugars	0.3 g

Total Fat	2.3 g

Saturated Fat	1.5 g

Unsaturated Fat	0.0 g

Potassium	487.7 mg

Protein	3.3 g

Sodium	243.2 mg

Dietary Exchanges 2.3 Fat, 1.5 Vegetables, 0.2 Meat, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cut stalks from fennel, saving approximately 1 cup of the fennel fronds. Slice off roots, any damaged parts, and rough fibers from fennel bulbs. Wash and divide each head in half from stem through root end.
Place fennel halves in a large frying pan and cover with broth. Cover pan and, over high heat, bring to a boil. Reduce heat and continue to simmer until fennel is fork tender, about 20 minutes. Move fennel to a 2-2 1/2 quart casserole dish; cut side up, reserving broth in frying pan.
Continue to boil broth until reduced to 1/3 cup. Roughly chop reserved cup of fennel fronds and combine half with remaining broth. Ladle mix ture evenly over fennel.
Combine cheese and bread crumbs and scatter evenly over fennel.
Bake, uncovered, in a 375 degree oven F for 25 to 35 minutes. Cheese should be golden brown and bubbling; fennel should be hot. Sprinkle with remainder of the fennel fronds. Season with salt to taste, if desired.