Italian cuisine · Vegetable Dishes

Fennel Gratin

Fennel halves baked golden under a Parmesan béchamel, crisp outside and mild within.

Ingredients · for 4 servings

• 3 fennel bulbs
• 50g butter
• 40g flour
• 500ml milk
• 80g Parmesan
• 2 tbsp breadcrumbs
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Trim the fennel bulbs, set the delicate fronds aside, and halve or quarter the bulbs lengthwise.
2. Cook the fennel in boiling salted water for 10–12 min, until a knife tip slides in easily; drain well.
3. For the béchamel, melt 40g butter, stir in the flour and sweat for 1 min without browning, then whisk in the milk gradually.
4. Simmer the sauce, stirring, for 5 min until thickened, and season generously with salt, pepper and freshly grated nutmeg.
5. Arrange the fennel cut-side up in a dish greased with the remaining butter, coat with the béchamel, and sprinkle with Parmesan and breadcrumbs.
6. Bake at 200°C (top/bottom heat) for 20–25 min until golden brown, scatter with the fennel fronds and serve hot.