- two fennel bulbs
- bechemel, one cup (see recipe, leave out sage)
- 50g/half a cup of parm, or similar cheese
- s+p
- breadcrumbs to top – optional
Preheat over to 385. Remove the outer leaves of your fennel, chop the bottom and top bits off, cleean and plop the remaining bulbs into boiling water for 15mins. Prepare your bechamel. Remove fennel from water and slice. Slice your cheese. In a ~9×12 in baking dish lay down half the fennel, then drizzle with half the bech and cheese, then repeat. Bake for 15 mins and turn on broil for a couple mins to brown the top.