[New post] Fennel au Gratin

cookwithkathy posted: " Ingredients 4-8 fennel according to size 1/4 cup butter or margarine 2 tablespoons grated Parmesan cheese Béchamel Sauce 1/4 cup butter or margarine 3 tablespoons flour 1 pint milk salt grated nutmeg 1 tablespoon grated Parmesan che" New post on Cooking with Kathy Man Fennel au Gratin by cookwithkathy Ingredients 4-8 fennel according to size 1/4 cup butter or margarine 2 tablespoons grated Parmesan cheese Béchamel Sauce 1/4 cup butter or margarine 3 tablespoons flour 1 pint milk salt grated nutmeg 1 tablespoon grated Parmesan cheese 1 egg yolk Method Clean and quarter the fennel and parboil it. Drain, and sauté in half the butter or margarine. Prepare the béchamel sauce. Melt the butter or margarine in a pan, stir in the flour, cook for 1-2 minutes, remove from the heat and add the cold milk gradually, stirring constantly. Return to the heat and cook for 10 minutes. Remove from the heat, add salt and grated nutmeg to taste, the Parmesan cheese, and egg yolk. In a buttered ovenproof dish, arrange the fennel and béchamel sauce in layers, the fennel with its curved part uppermost. Finish with a light layer of béchamel sauce, sprinkle with grated Parmesan cheese, dot with remaining butter or margarine. Bake in a hot oven (425°F) for 20-25 minutes, or until a golden crust has formed on the top. Serve immediately in the cooking dish. Makes 4 servings. Source: The Cook's Book Today's Comic This free site is ad-supported. Learn more ​ cookwithkathy | November 29, 2021 at 11:24 am | Categories: Bake, Cheese, Recipe Clipping, Sauce, Vegetable | URL: https://wp.me/swDzv-c3775 Unsubscribe to no longer receive posts from Cooking with Kathy Man. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://cookwithkathy.wordpress.com/2021/11/29/c3775/ Thanks for flying with WordPress.com