Recipe - Fennel Gratin With Parmesan Cheese

1 pound Bulb fennel (12 ounces after
fronds are removed)
3 tablespoon Butter
3 tablespoon Flour
2 cup Milk
2 cup Freshly grated Parmesan
cheese
Pinch cayenne
1 tablespoon Chopped fennel frond
Salt & freshly ground black
pepper

Quarter the fennel, and place it in a pan of boiling water. Return to the
boil, and boil until nearly tender, about 10 to 12 minutes. Drain very
well.

Meanwhile, in a saucepan melt the butter, add the flour and stir briefly to
make a roux. Add the milk, and bring to the boil, stirring. Add the cheese,
cayenne, and fennel frond. Season to taste with salt and pepper. Place the
blanched fennel in a buttered flameproof baking dish. Pour just enough of
the sauce over the fennel to cover it, reserving extra sauce for another
use. If making ahead, cover the dish. When ready to serve, remove the
cover, and run the dish under a preheated broiler until the cheese is
browned and the fennel is heated through.

Yield: 4 servings
Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 21:44:53 0500

From: Meg Antczak meginny@frontiernet.net