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.
Step 4
Add about 250 ml milk and simmer gently for about 15–20 minutes until fully tender.
Step 5
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 6
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 7
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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