This is a gratin made with a thin white sauce (béchamel), rather than one layered with milk, or with cream and broth. I use this method to cook other vegetables, such as cauliflower, wilted greens, or asparagus.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim: 2 large or 3 medium fennel bulbs.
Step 2
Cut them in half and then into wedges. Cook the wedges in salted boiling water until tender, about 5 minutes. Reserve some of the cooking liquid. Make a thin white sauce. Heat in a small heavy pot: 2 tablespoons butter.
Step 3
Stir in: 1 1/2 tablespoons flour.
Step 4
Cook over medium heat for 3 minutes. Add bit by bit, whisking constantly: 1/3 cup milk, 1/3 cup fennel blanching liquid.
Step 5
To avoid lumps, whisk in each addition of liquid completely before adding the next. If lumps do occur, strain the sauce, after all the liquid has been added, and return to the burner to cook. Bring slowly to a boil, stirring constantly. Turn down to a bare simmer (use a flame tamer if necessary) and cook for 15 to 20 minutes, stirring occasionally. Season with: Salt, A pinch of ground nutmeg, A pinch of cayenne (optional), 1/2 cup grated Parmesan cheese.
Step 6
Preheat the oven to 375°F.
Step 7
Liberally butter a baking or gratin dish big enough to hold the fennel wedges in one compact layer. Arrange the fennel in the dish and pour the sauce over it. Bake for 20 minutes or until bubbling and browned on top.
