Side Pannel
Fennel Gratin
Ingredients List
- Fennel bulbs
- Garlic
- Baby onion
Directions
BECHAMEL
1 1/2 oz Butter
1 1/2 oz Plain flour
1 pt Hot milk
Salt and pepper
Grated nutmeg
Bechamel: Melt the butter in a pan and mix in the flour to form a smooth
paste. Remove from the heat and slowly add the milk. Return to the heat and
stir continuously until sauce thickens. Add grated nutmeg and season to
taste.
Part boil the fennel and then place in a basting tin with some olive oil on
the barbecue or char-grill. Once slightly browned smother in bechamel sauce
and top with a generous amount of grated parmesan. Place under a grill
until slightly browned on top.
1 1/2 oz Butter
1 1/2 oz Plain flour
1 pt Hot milk
Salt and pepper
Grated nutmeg
Bechamel: Melt the butter in a pan and mix in the flour to form a smooth
paste. Remove from the heat and slowly add the milk. Return to the heat and
stir continuously until sauce thickens. Add grated nutmeg and season to
taste.
Part boil the fennel and then place in a basting tin with some olive oil on
the barbecue or char-grill. Once slightly browned smother in bechamel sauce
and top with a generous amount of grated parmesan. Place under a grill
until slightly browned on top.
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