by AntoniaJames
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AntoniaJames's Notes:
Expand3 small or 2 medium bulbs of fennel Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
3 tablespoons Wondra (superfine) flour Ask a question about this ingredient
1 ½ cups whole milk, warmed Ask a question about this ingredient
¾ cup grated parmigiano, divided in half Ask a question about this ingredient
½ teaspoon fresh thyme leaves, coarsely chopped Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Butter for preparing the baking dish Ask a question about this ingredient
A good-sized pinch (1/4 - 1/2 teaspoon) freshly grated nutmeg Ask a question about this ingredient
Preheat oven to 375 degrees Farenheit. Generously butter a flat baking dish.
Ask a question about this stepCut the hard end off the bottom of each fennel bulb, remove the tough outer layers, cut in half lengthwise, remove the core and fronds and the thin stalks on top. Slice thinly from top to bottom. Very finely chop enough of the stalks, taken from the lower part of them, to make about ¼ cup. Finely chop about a tablespoon of the greenest fronds.
Ask a question about this stepHeat the oil in a heavy skillet over medium heat; when it starts to shimmer, add the sliced fennel. Saute for about two minutes. Then add the chopped fennel stalks. Cook, stirring frequently, until the slices are just barely soft. Remove from pan.
Ask a question about this stepAdd the butter over medium heat. Once it is melted and has started to get hot, sprinkle in the flour, stirring to combine, adding a bit at a time until all has been added. Continue to stir it over the heat until the mixture is a light golden brown.
Ask a question about this stepAdd the milk gradually, whisking or stirring briskly all the while, to incorporate the milk and to remove any lumps. When the sauce is very smooth, add ¼ cup of cheese, the fresh thyme leaves and the chopped fennel fronds; stir well. Test for seasoning and correct, if necessary.
Ask a question about this stepPut the fennel in the baking dish. Pour the sauce over the fennel and sprinkle on the freshly grated nutmeg and the remaining cheese.
Ask a question about this stepBake until the cheese has melted, the sauce is bubbling around the fennel and the top of the dish has become brown in a few places. This should take between 10 and 25 minutes, depending on what shelf of your oven you use, how warm the ingredients are when you put the dish in the oven, etc. (You can put it on the top shelf or under the broiler for just a minute or so, if the dish is generally warm throughout and you just want to melt and/or darken the cheese on top.)
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepThank you so much, A_to_the_Zed! I am glad you liked this. ;o)
Thank YOU! I love using the microplane also!
A Hotline question was just asked about this, because a step was dropped when I posted the recipe. I've edited it, and this time the edits were accepted. (Not all were, when I edited it the first time, shortly after posting.) Just FYI, in case you printed it out already -- something I'm often inclined to do when I see a recipe I like! ;o)
Oh AJ.. this sounds so wonderful!! I LOVE fennel and will try this soon! How much nutmeg?
Thank you for your kind words, and for pointing out that the nutmeg was omitted in the ingredient list. I use a healthy pinch, though frankly, since I've started using a microplane to grate nutmeg, I just grate it directly onto the dish, giving it a good dusting. ;o)
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
This dish was delicious! Fennel plus nutmeg and cheese is brilliant.