Advertisement
Finocchi gratinati
Baked fennel
- Serves
6-8
- Difficulty
Easy
By Tessa Kiros
Published 2003
The liquid formed here with the milk, butter and flour makes a type of rough-looking béchamel that tastes delicious.
Ingredients
250 ml 1 cup 1.5 kg 3
Method
Heat the oven to 180°C (350°F/Gas 4). Boil the whole fennel in lightly salted water for about 15 minutes or until they are soft, yet firm. Drain well and divide each one in half lengthways. Cut each half into 3-4 pieces vertically, so the pieces remain attached at the stem. Pat the pieces in flour. Grease an oven dish with a little of the butter. Put the fennel into the oven dish in a single la
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe