2
Fennel bulbs, about 1 & ½ lbs
total weight
1 & ¼ cup milk cups milk
1 tbsp butter – plus extra for greasing
1 tbsp flour
3 oz Gruyere cheese grated (Parmesan or Pecorino also works
well)
Bread crumbs
Salt/fresh ground & pepper to taste Preheat
oven to 475º F
Trim & core
fennel, discard fronds or save for other dishes or stock.
Slice into quarters and place in a large saucepan.
Pour in milk and simmer 10-15 minutes until tender. Butter
a baking dish.
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Remove fennel with slotted spoon, reserving
milk and arrange and arrange fennel pieces in the buttered
baking dish
Melt butter in a small saucepan, add flour. Stir well,
gradually whisk in the reserved milk. Stir sauce until
thickened.
Pour
sauce over the fennel pieces, sprinkle with bread crumbs
and grated cheese, season
with salt & pepper
and bake for 20 minutes - until browned.
*
Sautéed onions and garlic
works well with the fennel if desired.
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