This is a great side dish for Thanksgiving or any other fall meal. While this recipe serves two to four, it can easily be doubled or tripled. Roast the fennel the day before then top with the blue cheese and pecans once cool. Refrigerate and pop in the oven when the turkey is resting.
Fennel with Blue Cheese and Pecans
- 1 large fennel bulb, greens trimmed, cut in half
- olive oil
- 2 ounces blue cheese, crumbled
- 2 tsp heavy cream
- 1 tsp bread crumbs
- 1 tsp chopped pecans
Place fennel in a lightly oiled baking dish and roast at 350 until is just tender, about 20 minutes. Remove and let cool slightly. In a small bowl, mix blue cheese, bread crumbs and cream. Divide topping between the fennel halves, then dust with pecans. Return to oven. Cook until topping is golden, about 10 minutes.