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1
Trim: 2 large or 3 medium fennel bulbs.
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2
Cut them in half and then into wedges.
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3
Cook the wedges in salted boiling water until tender, about 5 minutes.
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4
Reserve some of the cooking liquid.
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5
Make a thin white sauce.
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6
Heat in a small heavy pot: 2 tablespoons butter.
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7
Stir in: 1 1/2 tablespoons flour.
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8
Cook over medium heat for 3 minutes.
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9
Add bit by bit, whisking constantly: 1/3 cup milk, 1/3 cup fennel blanching liquid.
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10
To avoid lumps, whisk in each addition of liquid completely before adding the next.
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11
If lumps do occur, strain the sauce, after all the liquid has been added, and return to the burner to cook.
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12
Bring slowly to a boil, stirring constantly.
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13
Turn down to a bare simmer (use a flame tamer if necessary) and cook for 15 to 20 minutes, stirring occasionally.
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14
Season with: Salt, A pinch of ground nutmeg, A pinch of cayenne (optional), 1/2 cup grated Parmesan cheese.
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15
Preheat the oven to 375F.
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16
Liberally butter a baking or gratin dish big enough to hold the fennel wedges in one compact layer.
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17
Arrange the fennel in the dish and pour the sauce over it.
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18
Bake for 20 minutes or until bubbling and browned on top.
