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Fennel And Lettuce Au Gratin

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Fennel And Lettuce Au Gratin is easy to make recipe. Fennel And Lettuce Au Gratin tastes smooth. Fennel And Lettuce Au Gratin can be tried by eggs lovers.
Ingredients
  Crisp lettuce head 2
  Fennel 1 3⁄4 Pound
  All purpose flour 3 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Milk 1 3⁄4 Cup (28 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Egg yolk 1
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Nutmeg To Taste
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 400°F.
Trim and wash the lettuce, cut in quarters lengthwise from the stalk and add these to a saucepan full of boiling salted water to blanch for 5 minutes.
Drain well and set aside.
Prepare the fennel, cut lengthwise into thin slices, and boil in salted water for 15 minutes.
Drain and set aside.
Make a bechamel sauce with 3 tbsp all purpose flour, 2 tbsp butter, 1 3/4 cups boiling milk; season with a little salt, pepper, and nutmeg.
Remove from the heat and stir in half the grated cheese and the egg yolk, beating with a whisk.
Grease a fairly deep, oval ovenproof dish and fill the dish with alternating deep sections of the vegetables, alternating paler broad bands of fennel with the brighter green of the lettuce.
Cover evenly with the sauce and sprinkle the surface with the rest of the grated cheese and with a fairly thin layer of dry breadcrumbs.
Dot flakes of the remaining butter over the surface.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Vegetable

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