VegBox Recipes

Blue Cheese Baked Fennel

Roasted fennel is a great way of serving this vegetable, if you don't fancy it raw. By adding a blue cheese and seed topping, you'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.
 
 

Ingredients

Serves 4

  • 2 Fennel bulbs
  • 2 tablespoons olive or sunflower oil
  • 200g "gentle" blue cheese (e.g. Cambozola, Grinzola, Dolcelatte, Gorgonzola)
  • 4 tablespoons mixed seeds, such as pumpkin, sesame, sunflower or linseeds
 

Method

  1. Pre-heat the oven to 180 C / Gas Mark 4 / 350F.
  2. Trim the green tops of the fennel bulbs and cut the bulbs in half.
  3. 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.
  4. Mix the seeds together and grind well.
  5. Crumble the cheese and mix with the seeds. It will form a kind of paste.
  6. Smooth ½ of the paste on top of each fennel half.
  7. Roast for 30 minutes, until the fennel has softened and the topping is starting to go brown.
 

Time From Cupboard-To-Table

40 minutes
 

Notes & Variations on Blue Cheese Baked Fennel

Serve with baked potatoes, a side salad or coleslaw.
 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Fennel Recipes

Fennel, Orange And Watercress Salad

This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.

It's only recently that I've worked out how to cook fennel and I've discovered some delicious fennel recipes, of which this is my personal favourite.

I have to admit I wasn't a big fan of fennel, until my mother-in-law made this salad for me. It even persuaded my fussy-eater sister that fennel was worth eating!

Fennel And Carrot Coleslaw
If you enjoy the slightly aniseed taste of fennel, then you’ll love this coleslaw. If you’re not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel!
Beetroot and Fennel Salad With Sage Croutons
This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.
Fennel And Potato Bake
This fennel bake recipe is great as a side or as a main with a salad. It's a comforting dish for an rainy weather and the combination of flavours helps make the fennel's aniseed more subtle.
Seasonal Spinach Salad
This recipe was submitted by "Tablet", a member of the Ooffoo community, as an entry to the Recipe Prize Draw, with the comment:

"This recipe can of course be eaten totally cold, without heating the fish or the spinach but seeing as it's colder outside it's nice to eat it warm. It takes about five minutes to prepare and will happily feed two of you very well. You can share it with more people if you provide some scrummy bread to go with it. Enjoy!"

Thanks, Tablet!
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge