A delicious recipe with Fennels and extra virgin olive oil besciamella: light and healthy.
Yields: 3 
Cooking Time: 15Min 
Diff: Easy
- 250ml Lactose free milk (Soya milk for the veg version)
- 20g All-purpose flour
- 15g Extra Virgin olive oil
- Salt
- Black pepper
- Breadcrumbs
Info
Yields: 3 Cooking Time: 15Min Diff: Easy
Ingredients
- 2 Fennels- 250ml Lactose free milk (Soya milk for the veg version)
- 20g All-purpose flour
- 15g Extra Virgin olive oil
- Salt
- Black pepper
- Breadcrumbs
Introduction
Gratin Fennels are so good and I cook them very often in winter. For this reason I start to make this lighter version so that I can eat them without feeling "guilty". Extra virgin olive oil besciamella is as good as the one made with the butter!
Directions
A - Cut Fennels into two halves, then cut them into quarter. Wash and set them apart. Meanwhile prepare the besciamella sauce: in a saucepan pour the milk, add the oil and then the flour. Stir using a whisk and put on the heat. Cook and stir until the sauce thickens. Turn off the heat and Season with salt and pepper.
B - Boil Fennels and drain when they are not completely cooked. In a Baking pan spread an even layer of besciamella, then arrange fennels over the sauce.
C - Spread the last layer of besciamella over the Fennels And, if you're not vegan, sprinkle the top with some Parmesan.
D - Sprinkle some breadcrumbs and bake at 200 degrees for 15 min until golden brown.
