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.


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


  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.

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