Fennel and Belgian Endive Casserole

Fennel and Belgian Endive Casserole
Photo by James Carrier


  • 8 ounces gorgonzola or dolce gorgonzola cheese, crumbled (about 3/4 cup)
  • ¼ cup (1/8 lb.) butter or olive oil
  • 3 ounces thinly sliced prosciutto
  • 1 cup whipping cream
  • 3 tablespoons all-purpose flour
  • 2 cups fat-skimmed chicken broth
  • 3 heads Belgian endive (about 4 oz. each)
  • + 1 more ingredients
    • 6 heads fennel with stalks (each 3 to 3 1/2 in. wide)

1. Pinch off tender green fennel leaves; rinse, drain, wrap in a towel, place in a plastic bag, and chill up to 1 day. 2. Trim off and discard stalks, root ends, and any bruised areas from fennel heads. Rinse heads and cut in half lengthwise across widest dimension. 3. Trim off and discard discol...

View full recipe at My Recipes


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