Fennel Mince Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fennel
- 250 g carrot (s)
- 400 g minced beef
- 20 g clarified butter
- 20 g flour
- liter ⅛ broth
- liter ⅛ milk
- 200 g cheese, rated Gouda cheese
- 1 egg yolk
- Margarine, for greasing
- 1 pinch (s) nutmeg
- 0.5 teaspoon ½ caraway seeds
- 1 tablespoon sunflower seeds
- Iodized salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Wash and clean the fennel. Put the fennel greens aside. Cut the tubers first into eighths, then into thin slices. Wash and clean the carrots and also cut into thin slices. Cook the vegetables in salted water for three to four minutes.
- Fry the minced meat in a pan (without fat), season with salt and pepper.
- For the bechamel sauce, heat the clarified butter and stir in the flour. Take the saucepan off the hob, add the roux with the stock and milk, stirring constantly, and bring to the boil. Add half of the cheese. Mix egg yolks with 2 tablespoons of sauce and stir into the rest of the sauce. Don`t let it boil anymore. Season to taste with salt, pepper and nutmeg.
- Grease a baking dish and layer alternately with vegetables, bechamel sauce, caraway seeds and minced meat. Finish with a layer of bechamel sauce. Spread the rest of the cheese over the casserole and bake it for about 30 to 40 minutes at 200 ° C in the preheated oven.
- Sprinkle with sunflower seeds and chopped fennel greens before serving.
- Serve with rice.
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