| | Fennel au Gratin
4 fennel bulbs
3 tablespoons of margarine or butter
3 tablespoons of flour
1/2 teaspoon of salt
1/8 teaspoon of black pepper
a dash of nutmeg
2 cups of milk
2 eggs, slightly beaten
4 tablespoons of grated Parmesan cheese
Wash and quarter fennel bulbs. Cook fennel in boiling salted water, 6 - 8 minutes; drain. Melt margarine in saucepan; blend in flour, salt, pepper and nutmeg. Add milk. Cook over medium heat, stirring constantly until mixture thickens and bubbles. Stir a small amount of sauce into beaten eggs; blend well. Stir egg mixture into hot sauce until well blended. Remove from heat. Stir in 2 tablespoons of Parmesan cheese. Place fennel in buttered 8" square baking dish. Pour sauce over fennel. Sprinkle remaining Parmesan over top. Bake in a 400ºF. preheated oven for 10 - 15 minutes or until golden brown. 8 servings |
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