Illes Quick Noodle and Fennel Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta
- 1 large onion (s)
- 1 fennel
- 1 teaspoon oil
- 1 tablespoon butter
- 1 tablespoon flour
- 200 ml milk, 1.5%
- 0.5 ½ lemon (n)
- 30 g parmesan, freshly rated
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente.
- Remove the fennel from the stalk and cut into strips lengthways with the greens. Fry the onion and fennel in the oil for about 5 minutes.
- Melt 1 tablespoon butter in the saucepan, add the flour while stirring constantly and let it swell over a low heat. Gradually pour in the warm milk while stirring. Bring to the boil, simmer for a few minutes so that the flour taste disappears and season with lemon juice, freshly grated nutmeg, salt and pepper!
- Grease a baking dish a little, fill in the pasta, pour the fennel over it and pour the sauce over everything. Mix lightly and sprinkle the parmesan on top.
- In the oven at 190 degrees (convection 180 degrees) and bake on the middle rack for 20 minutes.
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