Fennel in Bechamel Sauce with Parmesan
6 servings
30 minutes
Fennel in béchamel sauce with parmesan is an exquisite dish of Italian cuisine, where the tenderness of vegetables harmoniously combines with the creamy sauce and rich flavor of parmesan. Fennel, with its light anise aroma, becomes soft and slightly sweet after boiling. Baking in creamy béchamel sauce gives the dish a velvety texture, while the melting parmesan forms an appetizing golden crust. This dish is perfect for a Mediterranean-style dinner; it can be served as a side to fish or meat or enjoyed on its own. The classic combination of ingredients makes it a true gastronomic find for connoisseurs of refined tastes.
1
Wash the fennel well and remove the old leaves. Cut it into thin pieces and trim the inner part with a sharp knife. Boil the fennel in salted water for about 7 minutes until soft. Drain.
- Fennel: 6 pieces
- Butter: 2 tablespoons
- Bechamel sauce: 2 glasss
2
Preheat the oven to 200 degrees.
3
Grease a fireproof dish with butter and place the fennel in it. Pour in the béchamel sauce and sprinkle with parmesan. Top with pieces of the remaining butter and bake for about 20 minutes until golden brown. Serve warm.
- Fennel: 6 pieces
- Bechamel sauce: 2 glasss
- Grated Parmesan cheese: 60 g
- Butter: 2 tablespoons
