Recipe Tags: Hot Vegetarian
Vegetables Accompaniment Eggless Italy Europe
4 Bulbs of Florence Fennel
300ml/10 fl.oz Milk
25g/1oz Plain Flour
Salt and Pepper
3 tbsp Grated Parmesan Cheese
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.
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.
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.
Pour the sauce over the fennel and sprinkle with the cheese. Bake in the over
for 15 minutes until golden. Serve
TIPS AND OPTIONS:
Substitute the parmesan cheese with cheddar cheese