Summary

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)

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Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. This goes well with mashed potatoes or boiled potatoes.