Fennel with Blue Cheese and Pecans

Don't eat the core

Don’t eat the core

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.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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13 Responses to Fennel with Blue Cheese and Pecans

  1. sallybr says:

    Love this tip for advance preparation! Not only for the big Thanksgiving meal, but for any weeknight, I am always searching for ways to come up with a nice side dish that won’t take forever to prepare

    plus, fennel is such an elegant veggie… makes any meal special

  2. Raymund says:

    Pecans and Blue cheese, sounds nice

  3. ChgoJohn says:

    I really need to cook fennel more than I do and this recipe is a great place to start. Thanks, Greg.

  4. Good idea. I like fennel!

  5. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  6. Very nice! I wish fennel wasn’t so expensive! I need to try to grow it… ever tried to?

  7. Lovely flavours and I like that you can cook it ahead…

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