Can a vegetarian dish earn the 1st position of the festive menu?
Sure! And this pan of fennel and potatoes is proof of that.
You can serve them instead of a lasagna or as a succulent side dish, trust me and try them.
SERVES 4 PEOPLE
READY IN 40′
Water to taste
(Water to taste if you boil them)
13,5 oz béchamel sauce (recipe here)
Salt to taste
3,5 oz fontina cheese
3- 4 tablespoons Parmigiano cheese
Butter flakes to taste
STEP 1: BOIL THE POTATOES
Boil unpeeled potatoes in water.
Once cooked, peel and slice them about ½ centimeter thick.
STEP 2: BOIL THE FENNELS
While the potatoes are cooking, cook the fennels.
After washing them, remove the top (green) and bottom parts. Also cut off the outer part (you can do this with a knife or a potato peeler).
Now cut them into small wedges
And cook either in water or in the steamer until cooked.
STEP 3: PLACE IN THE TRAY
Spread 3 tablespoons of bechamel sauce on the bottom of the pan.
Add, alternating, the potato slices and the fennel wedges. Sprinkle with a pinch of salt.
Now arrange bits of cheese here and there,
cover with béchamel, sprinkle with Parmigiano and add a few final flakes of butter.
STEP 4: COOK
Bake in preheated oven at 200 ° C until golden brown (approx. 15 min)
TIP: to speed up the time you can boil the vegetables even the day before!
#getBready & enjoy your meal