Fennel Gratin with Light Béchamel WW

Here is the recipe for fennel gratin with light béchamel WW, a good gratin light fennel, easy and simple to make, perfect to serve as a side dish with meat or fish.

Ingredients for 4 people: - 3 sp / person -

• 800 g of fennel


• 350 g skimmed milk


• 30 g cornflour


• 40 g grated Parmesan cheese


• 1 pinch of nutmeg


• salt pepper

Preparation:

Peel the fennel then cut into wedges and rinse.

Cook the fennel in boiling salted water for 10 minutes, then drain them.

In a saucepan heat a little milk and mix the cornflour.

Add the remaining milk and let it boil.

Add parmesan cheese, salt, pepper and nutmeg and let the bechamel thicken, stirring with a wooden spoon.

In a gratin dish arrange the fennel and cover with béchamel.

Then bake at 180 ° C for about 20 minutes.