| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Preparation, Time : | 1 | Servings | |
INGREDIENTS
| 1 | lb | Bulb fennel, 12 ounces after |
| fronds are removed | ||
| 3 | T | Butter |
| 3 | T | Flour |
| 2 | c | Milk |
| 2 | c | Freshly grated Parmesan |
| cheese | ||
| Pinch cayenne | ||
| 1 | T | Chopped fennel frond |
| Salt & freshly ground black | ||
| pepper |
INSTRUCTIONS
Quarter the fennel, and place it in a pan of boiling water. Return to the boil, and boil until nearly tender, about 10 to 12 minutes. Drain very well. Meanwhile, in a saucepan melt the butter, add the flour and stir briefly to make a roux. Add the milk, and bring to the boil, stirring. Add the cheese, cayenne, and fennel frond. Season to taste with salt and pepper. Place the blanched fennel in a buttered flameproof baking dish. Pour just enough of the sauce over the fennel to cover it, reserving extra sauce for another use. If making ahead, cover the dish. When ready to serve, remove the cover, and run the dish under a preheated broiler until the cheese is browned and the fennel is heated through. Yield: 4 servings Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 21:44:53 -0500 From: Meg Antczak <meginny@frontiernet.net>
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