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Baked Fennel in White Sauce




Source of Recipe


The Diverse Israeli Table


List of Ingredients




For the Fennel:
4 large fennel bulbs
1/4 cup CF margarine, melted
1 tsp. each pepper and dill seed
1/2 tsp. salt

For the Sauce:
3 Tbsp. olive oil
about 2 Tbsp.GF flour (like sweet rice)
1 1/2cups rice milk
l small onion, studded with 3 whole cloves
1/2 small bay leaf
salt and pepper as necessary


Recipe



Clean the fennel bulbs, removing the stems, stalks and ferns. Cook in 2 liters of boiling water with the salt, pepper, dill seed and CF margarine until the fennel is tender.

While the fennel is cooking, prepare the sauce. Warm the olive oil in a saucepan over a low flame. Add and blend in the flour, cooking gently and stirring constantly for 3-5 minutes. Slowly add the milk while continuing to stir. Add the onion and bay leaf and continue to cook and stir the sauce (ideally with a whisk) until thick and smooth.

Transfer the sauce to a medium oven for 20 minutes. Before using, strain the sauce and correct the seasoning with salt and pepper to taste.

Drain the fennel and cut into 1" (2 1/2 cm) pieces. Place these in a casserole and spoon over the CF Margarine remaining. Transfer to the oven until the fennel begins to brown, remove from the oven and spoon over the sauce. Serve hot.

BL's Notes: I used olive oil for both fats instead of margarine. Ghee or vegetable ghee could also be used.