| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Preparation, Time : |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulb fennel (12 ounces after fronds are removed) |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 2 |
c |
Milk |
| 2 |
c |
Freshly grated Parmesan cheese |
|
|
Pinch cayenne |
| 1 |
tb |
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>
A Message from our Provider:
“Famous last words: I’ll get right with God later”