Fennel casserole with béchamel sauce
6 servings
30 minutes
Fennel casserole with béchamel sauce is an exquisite dish of French cuisine that captivates with its delicate taste and refined aroma. Fennel, known for its sweet anise notes, becomes soft and juicy after cooking. Its delicate flavor pairs perfectly with the velvety béchamel sauce that adds creamy tenderness to the dish, while the added parmesan gives a slight piquancy. The casserole is topped with a golden crust and exudes an enticing aroma of nutmeg. This dish is ideal as a side for meat and fish dishes or can serve as a standalone dinner that fills the home with the coziness of French gastronomy.
1
Remove the top layer of fennel and slice the remaining bulbs to finger thickness. Chop the green part (greens) of the fennel very finely and set aside.
- Fennel: 4 pieces
- Fennel: 4 pieces
2
Boil the fennel in water until soft. Place it on a greased dish.
- Fennel: 4 pieces
- Butter: 6.5 tablespoons
3
Prepare béchamel sauce with butter (1.5 tablespoons), flour, and milk. Melt the butter in a pan, add the flour while stirring constantly, and gradually pour in warm milk. Be sure to stir. Remove from heat, add the yolk, fennel greens, and parmesan. Season with salt and sprinkle with nutmeg.
- Butter: 6.5 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 0.5 glass
- Egg yolk: 1 piece
- Fennel: 4 pieces
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Nutmeg: pinch
4
Pour the sauce over the fennel, add the remaining pieces of butter. Bake in the oven at 200 degrees for 12 minutes.
- Butter: 6.5 tablespoons
