Fennel gratin with ham and light béchamel

Ingredients

For 1 serving

• Fennel1
• Cooked ham60 g
• Skim milk150 ml
• All-purpose flour12 g
• Extra virgin olive oil2 teaspoons
• Parmigiano Reggiano15 g
• Whole wheat bread1
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – April

Method

1. Put a pan of water on to boil and preheat the oven to 200 °C (conventional). Wash the fennel, remove any damaged outer layers and the base and cut it into wedges about 1 cm thick.
2. When the water boils, salt it and cook the fennel for 8 minutes, until a knife tip goes in easily; drain well.
3. Meanwhile make the white sauce: heat the oil in a small pan over medium heat, add the flour and stir for 1 minute; pour in the cold milk a little at a time, whisking to avoid lumps, then cook for 4 minutes, until it coats the spoon. Season with nutmeg and salt.
4. In a baking dish layer fennel, ham and white sauce, finishing with sauce and the grated Parmigiano Reggiano.
5. Bake at 200 °C for 18 minutes, until golden on top and bubbling at the edges. Serve with the wholemeal bread.