Summary

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

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Instructions

1. Wash the fennel and carrots. Remove and set aside the fennel greens. Cut fennel tubers into thin slices and carrots into thin slices. Cook vegetables in salted water for 3-4 minutes until tender. Drain.
2. Cook the minced beef in a pan over medium heat without added fat for 5-7 minutes, stirring occasionally, until browned. Season with salt and pepper.
3. Make the béchamel sauce: heat clarified butter over medium heat, stir in flour for 1-2 minutes. Remove from heat, add stock and milk while stirring constantly. Return to medium heat and bring to a boil. Add half the cheese. Whisk egg yolk with 2 tablespoons of sauce in a small bowl, then stir this mixture back into the remaining sauce. Remove from heat. Season with salt, pepper, and a pinch of nutmeg.
4. Grease a baking dish with margarine. Layer alternately: vegetables, béchamel sauce, caraway seeds, and minced meat. Finish with a layer of béchamel sauce and sprinkle remaining cheese on top. Bake at 200°C (390°F) in a preheated oven for 30-40 minutes until golden and bubbling.
5. Sprinkle sunflower seeds and chopped fennel greens over the casserole.
6. Serve with rice.