The baked fennel recipe is ideal for a delicate side dish. With bechamel and the aroma of sage that pairs well with fennel, it is great for accompanying meat or fish main courses. Fennels are also rich in water, have digestive properties, and are low in calories. They help to detoxify the body and are rich in potassium. For those on a diet, they are highly recommended. They are excellent both raw and cooked. It is preferable to cook them in a little water and even better to steam them. Steaming, originating from China, is now widespread in Italy and is not only used for fennel but for vegetables in general. This way, vitamins and minerals remain intact, and the vegetables retain their flavor.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs Fennel
- to taste Extra virgin olive oil
- 3 tbsps Grana Padano (grated)
- 2 cups Bechamel
- to taste Salt
- to taste Breadcrumbs
- to taste Sage
Preparation
Boil whole fennels for about fifteen to twenty minutes in a pot with salted water after cleaning and washing them. Drain and cut into coarse pieces.
Place the fennel pieces in a well-oiled baking dish. Add grated Grana cheese, bechamel sauce, some broken sage leaves, and breadcrumbs on top.
Bake in a preheated oven set at 392°F with fan for ten to twelve minutes until a golden crust forms. Serve hot as a delicious gratinated and creamy side dish, also accompanied by slices of good homemade bread.
Baked Fennel Recipe
Tip for baked fennel recipe: Flavor the bechamel with black pepper powder and nutmeg if using pre-packaged. Here is the recipe for my Bechamel Sauce also prepared with cream, giving it an even more delicate and fine taste: https://blog.giallozafferano.it/specialit/salsa-besciamella-alla-panna/ Also, check out Pinterest of The Chef Who Reclaims
