Fennel au Gratin from New York Times Menu Cookbook by Craig Claiborne

Name: Fennel au Gratin from New York Times Menu Cookbook by Craig Claiborne
Ingredients: 1 large head of fennel; ½ teaspoon salt; 1½ cups milk; 3 tablespoons all-purpose flour; 5 tablespoons butter; ½ cup soft fresh bread crumbs; ¼ cup grated Parmesan cheese; ¼ teaspoon freshly ground black pepper

app.ckbk.com

The pungent and pleasing flavor of anise or licorice found widely in Italian and Scandinavian cuisine usually comes from the seeds, leaves and bulbous stems of

View full recipe on app.ckbk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

Share this recipe: