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Recipe by Emporion
A delicious side dish recipe with fennel and gorgonzola. The fennel is baked with a béchamel sauce, sweet gorgonzola cheese and cream. The result is a creamy and tasty dish, perfect to serve with meat or fish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Cut the fennel in half lengthwise, place them in a pot, cover with water, salt and cook for about twenty minutes, then drain them
Step 2 of 4: Prepare the béchamel sauce, dilute it with a little of the fennel cooking water, heat it, remove from the heat, add the gorgonzola in pieces and mix
Step 3 of 4: You need to obtain a smooth cream; blend in the cream and heat again
Step 4 of 4: Arrange the fennel on a serving dish, cover them with the sauce, sprinkle with a pinch of black pepper and serve
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving86 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 643 kJ154 kcal | 750 kJ179 kcal |
| Fat | 11.24 g | 13.11 g |
| of which saturated fatty acids | 3.19 g | 3.72 g |
| Carbohydrates | 6.96 g | 8.12 g |
| of which sugars | 3.1 g | 3.61 g |
| Fibre | 0.26 g | 0.3 g |
| Protein | 6.25 g | 7.29 g |
| Salt | 0.12 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
