Fennel au gratin on a seasoned bechamel

Fennel au gratin on a seasoned bechamel

One of the combinations we love: fennels with bechamel. The crunchy part of the grated

vegetables meet the softness of the salty cream which is a classic of the worldwide cuisine.

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Course: Vegetables

Cuisine: American

Keyword: fennels, milk

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 122kcal

Cost: $40

Equipment

1 baking pan

1 pan

1 oven

Ingredients

For fennels

4 medium fennels
Extra virgin olive oil
A spoon of butter
Grated parmesan cheese
Grated bread
Salt and pepper to taste

For the besciamelle

50 gr butter
35 gr white flour
1/2 lt milk
1 pinch grated nutmeg
1 pinch salt

Instructions

Wash the fennels carefully and divide them into 4 parts: put some water to boil and cook the fennels for about 20 minutes. Once they are ready take them out of the water and put them aside.
Take a baking pan, lay the fennels inside the pan, and add grated bread, grated parmesan, oil , salt and pepper. Add some little pieces of butter in the corners of the pan and one on each part of the cut fennel. Put the pan into the oven, 150°C ventilated oven, let them cook for about 25 - 30 minutes.
When they are brown and crusty, take them out of the oven.
While the fennels are cooking, start preparing the bechamel, which must be creamy but not too thick; this is why we use a little less flour than in the classic recipe.
Put the butter in a pot and when it has melted, add the flour, start stirring and add the milk, continuing to stir. Add the nutmeg and a little bit of salt.
Continue to stir. When the bechamel starts to boil, get it to the right consistency and turn the flame off. If there are some lumps, use the mixer to correct, at a minimum speed.
Serve it warm as a base for the fennels and lay them on it enriching the dish decoration with some pepper.

Video

Notes

In this recipe we can say that you can substitute fennels with some other vegetables: leeks, zucchini, cardoons.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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