Baked fennel

Ingredients for 2 servings:

• 2 bulbs of fennel, approx. 500 g
• 1 onion(s), approx. 100 g
• 100 g ham, sliced
• 100 g cheese, grated, e.g. Emmental, mountain cheese
• 2 tbsp olive oil
• 500 ml milk
• 40 g butter
• 40 g flour
• salt and pepper
• Thyme
• rosemary
• n. B. Butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

not everyday

Wash the fennel. Set the greens aside. Peel the outermost layer of the fennel with a vegetable peeler to remove any woody fibers, then quarter it, remove the stalk, cut it into 1/2 cm wide slices, and add it to boiling salted water. Bring to a boil once. Turn off the heat immediately and let it simmer for a few minutes, then drain and let it drain. For the béchamel sauce, heat the butter in a saucepan, sprinkle with the flour, and sauté until lightly browned. Add the milk, stirring constantly, and bring to a boil. Simmer for about 5 minutes. Season with salt and pepper. Meanwhile, finely slice the onion. Heat olive oil in a pan, roast the fennel and onion until light brown, season with fennel greens, thyme, rosemary, salt, and pepper. Let it cool slightly, then stir in the diced ham, grated cheese, and béchamel sauce. Pour into a buttered casserole dish, garnishing with a few knobs of butter if desired, and bake at 200°C (top/bottom heat) for about 25 minutes. Serve with fresh baguette.