Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Baked Fennel Gratinati




Source of Recipe


Internet


List of Ingredients




4 Servings

4 Heads of fennel
2 tb Butter
2/3 c Dry white wine
Bechamel Sauce enriched with
2 egg yolks
1/2 c Fresh white bread crumbs
3 tb Freshly grated parmesan
Salt and pepper
Fennel fronds, to garnish


Recipe



Remove any bruised or tough outer stems of fennel and cut each head in half. Put
into a saucepan of boiling salted water and simmer for 20 minutes until tender; drain.
Butter a baking dish liberally and arrange the the drained fennel in it. Mix the wine
into the Bechamel sauce and season with salt and pepper to taste. Pour over the fennel.
Sprinkle evenly with the bread crumbs and then parmesan. Place in a preheated oven,
400F degrees, and bake for 20 minutes until the top is golden. Serve garnished with
fennel fronds.