Fennel bulbs, about 1 & ½ lbs
1 & ¼ cup milk cups milk
1 tbsp butter – plus extra for greasing
1 tbsp flour
3 oz Gruyere cheese grated (Parmesan or Pecorino also works
Salt/fresh ground & pepper to taste
oven to 475º F
Trim & core
fennel, discard fronds or save for other dishes or stock.
Slice into quarters and place in a large saucepan.
Pour in milk and simmer 10-15 minutes until tender. Butter
a baking dish.
Remove fennel with slotted spoon, reserving
milk and arrange and arrange fennel pieces in the buttered
Melt butter in a small saucepan, add flour. Stir well,
gradually whisk in the reserved milk. Stir sauce until
sauce over the fennel pieces, sprinkle with bread crumbs
and grated cheese, season
with salt & pepper
and bake for 20 minutes - until browned.
Sautéed onions and garlic
works well with the fennel if desired.