Fennel au gratin
Preparation time: Between 30 and 60 Minuti
Nutritional information: 136 kcal / per serving
Course: Appetizer, Side dish
Seasonal dish: Winter
Enviromental Impact: Very low (0.123kg CO2 eq)
A recipe made from fennel, a vegetable with a delicate flavour, very versatile in the kitchen
Ingredients for 4 portions
- Fennel 600 g
- Milk 75 g
- Flour 35 g
- Extra virgin olive oil 20 g
- Parmigiano Reggiano cheese 40 g
- Salt to taste
Preparation
Wash the fennel and cut into wedges. Blanch it briefly in boiling, salted water.
While it is cooking, make the bechamel by boiling the milk and then adding the flour and the extra virgin olive oil, whisking so that lumps do not form.
Drain the fennel and put it into an oven dish. Pour over the bechamel, sprinkle with parmesan cheese and bake for 20 minutes at 180°C.
Dress with pomegranate seeds.
Enviromental Impact
Very low
Details
Per serving:
0.123kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.