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Finocchi Gratinati


Veg HT Italian 60mins


Yield: Serves 4 Total time Recipe Tags: Hot  Vegetarian Vegetables Accompaniment Eggless Italy Europe

4 Bulbs of Florence Fennel
75g/3oz Butter
300ml/10 fl.oz Milk
25g/1oz Plain Flour
Salt and Pepper
3 tbsp Grated Parmesan Cheese



1. Wash and trim the fennel. Cut into large pieces and blanch in boiling salted water for 10 minutes.  Meanwhile, preheat the oven to 400F, 200C, Gas mark 6.


2. Drain the fennel well. Heat 50g/2oz of the butter in a frying pan and sauté the drained fennel for 5 minutes. Add the milk and cook for 15 minutes. Remove the fennel with a slotted spoon, reserving the milk and place in a greased ovenproof dish. Keep warm.


3. Melt the remaining butter in a pan and stir in the flour and cook for 1-2 minutes without browning. Gradually add the reserved milk, little by little, stirring all the time. Cook until thickened. Season with salt and pepper.


4. Pour the sauce over the fennel and sprinkle with the cheese. Bake in the over for 15 minutes until golden. Serve immediately.




Substitute the parmesan cheese with cheddar cheese


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Additional information about Florence Fennel


Fresh fennel bulbs will keep in the refrigerator for 2-3 days

When buying Florence Fennel, choose firm specimens which feel heavy for their size, have a clean appearance and no brown spots on the bulbs

Florence fennel bulbs contain iron, calcium, vitamin C, potassium and vitamin A and a medium size bulb contains around 30 calories.

The fronds can be used as a seasoning herb


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