Fennel in Béchamel Sauce With Parmesan Cheese

Ingredients

• 6 Fennel Bulbs
• 1/2 Cup Grated Parmigiano
• 2 Cups Béchamel Sauce (Recipe Below)
• 2 Tablespoons Butter To Finish
• 4 Tablespoons Of Butter
• 1/4 Cup All-Purpose Flour
• 2 Cups Milk
• Salt & Pepper
• Dash of Nutmeg

Instructions

1. 1

   To make the béchamel, melt the butter in...: To make the béchamel, melt the butter in a heavy saucepan over low heat.

2. 2

   Once it has completely melted and is bubbling,...: Once it has completely melted and is bubbling, add the flour and mix well with a wooden spoon.

3. 3

   Cook for a minute or two until the...: Cook for a minute or two until the flour just begins to take on some color.

4. 4

   Slowly start adding the milk, whisking continuously to...: Slowly start adding the milk, whisking continuously to prevent lumps from forming.

5. 5

   Continue to simmer until the sauce begins to...: Continue to simmer until the sauce begins to thicken, stirring often.

6. 6

   Season with a pinch of salt, white pepper...: Season with a pinch of salt, white pepper and nutmeg.

7. 7

   Wash the fennel, strip away the outer layer...: Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges about 1/2 inch thick.

8. 8

   Use a sharp knife to cut out core...: Use a sharp knife to cut out core pieces.

9. 9

   Boil the sliced fennel for about 7 minutes...: Boil the sliced fennel for about 7 minutes in salted water, or until just tender when pierced with a fork.

10. 10

    Drain.

11. 11

    Preheat your oven to 400 F (200 C).

12. 12

    Butter an oven-proof casserole dish, and transfer fennel...: Butter an oven-proof casserole dish, and transfer fennel to the dish.

13. 13

    Pour the béchamel sauce over the fennel, and...: Pour the béchamel sauce over the fennel, and then sprinkle with the grated cheese.

14. 14

    Dot the top with the remaining butter and...: Dot the top with the remaining butter and bake until bubbly and golden brown, about 20 minutes.

15. 15

    Serve warm.