Fennel Gratin
"If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with crusty bread to dab at the sauce."
photo by *Parsley*
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs fennel bulbs
- 1⁄3 cup butter
- 1 cup grated parmigiano
- 1 cup whole milk or 1 cup half-and-half
- 1 cup bechamel sauce
- salt
directions
- Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.
- Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
- In the meantime, prepare the béchamel sauce and preheat oven to 400F.
- Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
- Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.
- Serve.
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Reviews
-
Very, Very good, I made this for guest and everyone enjoyed it. Made it just like the recipe said even using your recipe for Bechamel sauce (cut the sauce recipe in half.) Thank you evelyn for posting the recipe.
-
Delicious! This is perfect for those who have never eaten fennel before, because even though fennel has a unique taste it is very pleasant and mild-tasting in this dish. Thanx for this recipe. I'll make this again. -
A tasty way to serve fennel!! I used one bulb and made half the amount of sauce. I often use raw fennel in salads, this was a nice change. Very good!!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
