ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fennel and Belgian Endive Casserole

James Carrier
Yield Makes 12 servings
Notes: The vegetables cook in a plentiful cheese and cream sauce; spoon the sauce over the sliced pork. You can prepare the casserole through step 8 up to 1 day ahead; cool after baking, cover with plastic wrap, and chill. To reheat, remove plastic wrap; cover casserole tightly with foil and bake in a 375° regular or convection oven until bubbling and hot in the center, about 30 minutes, then continue with step 9.


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

Nutrition Information

  • calories 246
  • caloriesfromfat 66 %
  • protein 10 g
  • fat 18 g
  • satfat 11 g
  • carbohydrate 15 g
  • fiber 5.9 g
  • sodium 541 mg
  • cholesterol 55 mg

How to Make It

  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 discolored root ends and any discolored leaves from endive. Cut heads in half lengthwise.

  4. Melt 2 tablespoons butter in a 10- to 12-inch frying pan over medium-high heat. Lay as much fennel as will fit, cut side down, in pan and brown lightly, 3 to 4 minutes; turn and brown curved sides, 3 to 4 minutes longer. If butter starts to scorch, add water, 1 to 2 tablespoons at a time. As it is browned, transfer fennel, cut side up, to a shallow 3-quart casserole or 9- by 13-inch baking dish, and brown remaining pieces.

  5. When all fennel is browned, lay endive cut side down in frying pan and brown, 3 to 4 minutes, adding 1 to 2 tablespoons water if it begins to scorch. Turn over and brown top sides, 3 to 4 minutes longer.

  6. Remove pan from heat and transfer endive to a cutting board. Cut halves in half lengthwise. Tear prosciutto slices into long, narrow strips. Wrap endive sections equally with prosciutto. Fit endive pieces evenly among fennel pieces in casserole.

  7. In the unwashed frying pan over high heat, melt remaining 2 tablespoons butter; add flour and stir until lightly browned, about 2 minutes. Remove from heat and gradually whisk in broth and cream. Return pan to high heat and whisk until boiling; boil and stir 2 minutes longer. Add 1/3 cup cheese and whisk until melted. Pour sauce evenly over fennel and endive, coating all surfaces. Cover tightly with foil.

  8. Bake in a 375° regular or convection oven until fennel is just tender when pierced, about 40 minutes.

  9. Uncover, dot with remaining cheese, and bake until browned, about 20 minutes. Chop 1/2 cup reserved fennel leaves and sprinkle over casserole. Serve hot.