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Gratin of Fennel and Parsnip

2 lbs. Parsnip
2 heads of Fennel
2 cloves of Garlic
1 pt. Milk
2 oz. strong Cheddar
2 oz. Butter
2 oz, Flour
3 tbs. Breadcrumbs

Peel the parsnip and cut it into even 1/2 ins. slices.
Slice the fennel into similar slices and peel and slice the garlic.
Put these into a pot and simmer with the milk for 4mts until they start to soften.
Strain the vegetables from the milk.
Melt the 2 oz. of butter in a pan and stir in the flour.
Slowly add the milk from the vegetables to make a white sauce.
Grate the cheese and add this to the sauce and season well with salt and pepper.
Get a large shallow oven proof dish and spread the vegetables on the bottom.
Spoon over the sauce and sprinkle the breadcrumbs on top.
Bake this in a moderately hot oven until the vegetables are soft and the top nicely browned.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef