Fennel Gratin
(4 servings)
This is a gratin made with a thin white sauce (béchamel) rather than one layered with milk, or cream and broth. I use this method to cook other vegetables, such as cauliflower, wilted greens, or asparagus.
Trim:
2 large or 3 medium fennel bulbs
Cut them in half and then into wedges. Cook the wedges in salted boiling water until tender, about 5 minutes. Reserve some of the cooking liquid. Make a thin white sauce. Heat in a small heavy pot:
2 tablespoons butter
Stir in:
1½ tablespoons flour
Cook over medium heat for 3 minutes. Add bit by bit, whisking constantly:
⅓ cup milk
⅓ cup fennel blanching liquid
To avoid lumps, whisk in each addition of liquid completely before adding the next. If lumps do occur, strain the sauce, after all the liquid has been added, and return to the burner to cook. Being slowly to a boil, stirring constantly. Turn down to a bare simmer (use a flame tamer if necessary) and cook for 15 to 20 minutes, stirring occasionally.
Season with:
Salt
A pinch of ground nutmeg
A pinch of cayenne (optional)
½ cup grated Parmesan cheese
Preheat the oven to 375°F.
Liberally butter a baking or gratin dish but enough to hold the fennel wedges in one compact layer. Arrange the fennel in the dish and pour the sauce over it. Bake for 20 minutes or until bubbling and browned on top.
Recipe from Alice Waters - The Art of Simple Food
