Fennels gratin with extra virgin olive oil besciamella

Yields: 3 | Cooking Time: 15Min | Difficulty Level: Easy

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! 


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.

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    ~ 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

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