A huge bulb of fennel was left over from my vegetable stock paste making yesterday. I only needed 1 sleeve and the most part went in the veggie drawer of my fridge.
What to do with it. Cold and foggy weather are not the best time for a salad with raw fennel. Something comforting and nice was needed.
A bake with cheese goes well with any kind of vegetable.
Fennel is a very crunchy vegetable. Putting it raw in the baking dish does not help with it. A 7 minutes cooking time in salted water makes the fennel a bit softer.
Start with the roux while the fennel is cooking. Use milk, veg stock and double cream to have enough liquid. Season with lots of nutneg, smoked salt and pepper. The green onions go in chopped raw.
Drain the fennel, add it to the mix and spray the baking dish with oil. Fill in the mix.
Preheat the oven 180 C fan.
Mix cheese with breadcrumbs and top the fennel. Bake for 20 min. Eat it as a veggie dish or serve it as a side with meat or fish.
Ingredients for 2:
2 fennel bulbs
2 green onions
40 g butter, 40 g flour
200 ml milk, 150 ml double cream. 100 ml veg stock
Salt, pepper, nutmeg
75 g grated Emmenthal cheese
75 g breadcrumbs
Oil for the dish or butter
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