CookEat Recipe
Fennel with Balsamella
Tender fennel wedges cooked in butter and milk, then covered with Parmesan and balsamella and browned on top.
Method
Steps
Step 1
Gather the ingredients: 3 large fleshy fennel bulbs, about 900 g; 80 g butter: 30 g for the fennel and 50 g for balsamella; 750 ml whole milk: about 250 ml for the fennel and 500 ml for balsamella; 10 g plain flour, about 1 tablespoon; 15 g grated Parmesan; Salt; Water for blanching.
Step 2
Remove the tough outer layers and stalks from the fennel. Cut the bulbs into small wedges, leaving a little core attached to keep the layers together, and wash. Blanch in lightly salted boiling water for about 5–7 minutes and drain.
Step 3
Melt 30 g butter in a broad pan, add the fennel and cook gently for about 4–5 minutes until it takes up the butter. Add about 250 ml milk and simmer gently for about 15–20 minutes until fully tender. Check the salt, then lift the fennel out with a slotted spoon so it is not carrying a pool of cooking milk. Arrange in a shallow ovenproof dish.
Step 4
For the balsamella, melt the remaining 50 g butter in a saucepan and stir in the flour. Cook until it just begins to colour, then gradually whisk in the remaining 500 ml milk. Simmer gently for at least 5 minutes, stirring, until creamy. Add a little milk if too thick, or simmer longer if too thin.
Step 5
Sprinkle the fennel with Parmesan and cover with the balsamella. Brown the top in a 200°C oven for about 10–15 minutes and serve hot.
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