fennels, 4
chopped walnuts, 5,3 oz
béchamel sauce

Ingredients for béchamel sauce (for 4 people):
flour, 1 cup (3,5 oz)
butter, 1 stick (3,5 oz)
milk, 4 cups


For the béchamel:
Place the butter in a pan, let it melt and add the flour and cook together for a few minutes, stirring constantly and avoiding color or make them take it from sticking.
You will have achieved what the French call a roux. At this point, remove the pan from the heat and add the hot milk to the roux stirring with a whisk.
Put the saucepan on the fire then, cook over low heat until the sauce begins to boil and add a pinch of salt and a pinch of nutmeg.
Cover the saucepan with a lid and simmer the sauce, over low heat for 15 minutes, the time needed to thicken the sauce, stirring occasionally with a wooden spoon.

Preparation of the course:
Clean, wash and cut the fennels.
Boil in plenty of water and set aside. Prepare the sauce by alternating portions, fennels, boiled and chopped walnuts. Bake for 20 minutes at 360° F in a convection oven.

Thanks to: Cooking With Julia