Today we don't count calories! Anisic flavor, braised in butter and covered with deliciously melted cheese. In Italy, a popular accompaniament to the dinner as a starter or also served as a hot, delicious supper. We can use all the parts, tasty bulb for the main course - green branches to decorate the final dish and the stems to add flavour to our vegetable stock.
for 3 portions:
- 2 bulbs fennel (cleaned)
- 1/2 slab butter
- 2 cups milk
- 2-3 tbs flour
- vegetable stock cube
- 200 g mix grated cheese (Gouda and Mozzarella)
- 50 g grated parmesan
- salt, pepper, nutmeg
Fennel, cut into eighths and soak for few minutes in salted water. Dry and heat 1/4 butter, add 1/2 vegetable stock cube and cook it for 10 minutes. It shouldn't be too soft. Season with salt and pepper.
In the meantime, prepare the bechamel sauce. Melt other 1/4 butter in a saucepan on low heat, sprinkle with flour and stir constantly, until golden brown. Pour milk, add mix of grated cheese, spices, cook for another minute, until cheese melts. Now place fennel on the bottom of vessel for casseroles and top it with bechamel sauce and sprinkle with grated parmesan cheese.Place in the oven for 20 minutes,200 ° C.