Fennel – Ham Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fennel
- 4 tablespoon lemon juice
- salt
- 80 g butter
- 30 grams flour
- 0.25 liter ¼ broth
- 0.25 liter ¼ cream
- 1 bunch parsley, smooth
- 150 g cheese (Emmentaler)
- 350 g ham, cooked (thickly sliced)
Print Recipe
Pin Recipe Instructions
- Clean and wash the fennel and cut in half lengthways. Put the fennel greens aside. Cut the fennel halves lengthways into three equally sized wedges.
- Melt 30 g butter in a saucepan. Steam the fennel with the lemon juice and a little salt with the lid closed for 20 minutes.
- Meanwhile, heat 40 g butter in a saucepan. Stir in the flour and sweat it through. Top up with the stock and cream, stirring well with the whisk. Bring the bechamel sauce to the boil, then simmer over a mild heat and without a lid for 15 minutes, stirring occasionally. Chop the parsley and fennel greens, add to the sauce (I still add the fennel braised juice).
- Coarsely grate the cheese. Cut the ham into short strips. Grease a flat baking dish (2 l content) with the remaining butter. Put the ham in the pan and place the fennel pieces on top. Pour the sauce over the fennel and sprinkle with cheese.
- Bake the casserole in a preheated oven at 200 ° (circulating air 30 min. At 175 °) on the second rack from the bottom for 20-25 minutes until golden brown.
- This goes well with mashed potatoes or boiled potatoes.
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