Recipe Fennel au gratin of of 06-10-2012 [Updated on 29-08-2018]
Fennel au gratin in the oven is a side dish that I had never tried but that I have always had the curiosity to taste. This time convincing the hubby to taste it was really hard because cooked fennel just doesn't conceive them but he tried the same but this time he didn't change his mind, the fennel au gratin I had to eat them all, never mind, but I liked them;)
The secret of this recipe lies in the addition of the béchamel that covers the fennel, to which I added grated parmesan and walnuts so as to obtain a crunchy and inviting crust while cooking. Now I leave you to the recipe and I resume my chores so then I have the day off to go for a nice walk. Kisses to all and happy Saturday.
How to make fennel au gratin
Clean the fennel by removing the hard outer part and the stem. Cut into 4 parts and rinse under running water
Cook the fennel in boiling water for ten minutes
Drain, grease an ovenproof dish and place the fennel on the base, slightly overlapping each other
Cover with coarsely chopped walnut kernels, salt and pepper
Cover everything with béchamel and grated Parmesan cheese and bake at 180 degrees
Cook the fennel au gratin for about 20 minutes. Allow to cool and serve.