Fennels gratin
42
23'
Zutaten für die Zubereitung
Steamed fennels: 2.865 g
Béchamel: 400 g
Egg yolks: 60 g
Butter: 50 g
Grated Parmesan cheese: 80 g
Vorbereiten und kochen
Mix béchamel with egg yolks in a bowl and cover the fennel previously spread on the tray. Sprinkle grated cheese and butter flakes. Refrigerate for 30 minutes.
Preheat the oven and then cook following the parameters.