Fennel with Creamy Bechamel by Thomas Straker

Ingredients

• 2 large fennel bulbs, trimmed and quartered
• 1 tbsp salt (for boiling water)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1/4 tsp nutmeg, freshly grated
• 1/2 tsp salt (for bechamel)
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup Parmigiano-Reggiano cheese, finely grated

Instructions

1. Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil. Add the fennel quarters and cook for 15-20 minutes, or until fork-tender. Drain the fennel and set aside.
2. While the fennel cooks, prepare the bechamel. Melt 4 tbsp butter in a medium saucepan over medium heat. Whisk in 4 tbsp flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms. Do not let it brown.
3. Gradually whisk in the warmed milk, a little at a time, ensuring each addition is incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
4. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring frequently, until it coats the back of a spoon. Stir in the freshly grated nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Preheat your oven to 375°F (190°C).
6. Arrange the cooked fennel quarters in a single layer in a baking dish. Pour the rich bechamel sauce evenly over the fennel.
7. In a small bowl, combine the panko breadcrumbs with the grated Parmigiano-Reggiano cheese. Sprinkle this mixture evenly over the bechamel-coated fennel.
8. Bake for 15-20 minutes, or until the sauce is bubbly and the breadcrumb topping is golden brown and crispy. Let it rest for 5 minutes before serving.