Fennel Casserole with Béchamel Sauce
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Fennel Casserole with Béchamel Sauce
Ingredients
- Fennel - 4 pieces
- Butter - 6½ tablespoons
- Wheat Flour - 1 tablespoon
- Milk - ½ cup
- Whole egg - 1 piece
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Salt - to taste
- Nutmeg - a pinch
Step by Step guide
Step 1
Remove the outer layer of the fennel and slice the remaining bulbs to a thickness of about 1 inch. Finely chop the green part (herbs) of the fennel and set aside.
Step 2
Boil the fennel in water until tender. Place in a greased baking dish.
Step 3
Prepare the béchamel sauce with butter (1½ tablespoons), flour, and milk. Melt the butter in a pan, add the flour while stirring constantly, and gradually pour in the warm milk. Be sure to stir. Remove from heat, add the yolk, fennel greens, and Parmesan. Season with salt and sprinkle with nutmeg.
Step 4
Pour the sauce over the fennel, add the remaining pieces of butter. Bake in the oven at 392°F (about 400 degrees Fahrenheit) for 12 minutes.
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