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.
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