Cauliflower and fennel cheese
2 person accompaniment – 35 minutes
[This would make a main dish if slices of ham are laid in the dish first]
Ingredients:
1 small fennel bulb, sliced
1/3 cauliflower, separated into florets
35 grams lardons (or chopped bacon)
35 grams grated bland cheese (Gruyere, Emmenthal, etc)
6 grams butter
Ingredients for the bechamel sauce:
12 grams butter
1 tablespoon plain flour
100 millilitres semi-skimmed milk
50 millilitres cider
A good pinch of nutmeg
Freshly ground pepper to taste
Preparation:
Cook the fennel in salted boiling water until soft.
Add the cauliflower and cook 10 minutes.
In a small saucepan melt the butter and stir in the flour.
Add milk and cider. Bring to the boil, stirring well.
When it thickens add nutmeg and pepper.
Butter an ovenglass dish and fill with fennel, cauliflower and lardons.
Pour the sauce over them. Cover with grated cheese.
Bake at 220°C for 20 minutes.
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