Summary

Ingredients

• 4 tuber / s fennel
• 2 carrot (s)
• 200 g ham, cooked
• 20 g butter or mararine
• 40 grams flour
• 0.5 liter ½ milk
• 2 cream cheese - corners (6.5 g each)
• 1 egg yolk
• Salt and pepper, whiter
• nutmeg

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Instructions

1. Clean and wash the fennel. Save some young fennel green. Halve the fennel lengthways.
2. Clean, wash and peel the carrots, cut diagonally into fine slices or slice.
3. Steam the fennel in a little salted water for about 5-10 minutes.
4. Roughly dice the ham. Heat the fat. Sweat the flour in it while stirring. Deglaze with the milk while stirring. Melt the cheese in flakes. Boil once. Mix the egg yolks with a little hot sauce, then garnish the sauce with it. The sauce must no longer boil! Season to taste with salt, pepper and nutmeg.
5. Put the vegetables in a greased baking dish. Spread the ham cubes and cheese sauce on top.
6. The casserole is baked at 180-200 ° in a preheated oven for about 30 minutes.
7. Put some fennel green on top of the finished casserole as a decoration.
8. Boiled potatoes taste good with it.