Fennel gratin with minced meat and cheese béchamel sauce

Name: Fennel gratin with minced meat and cheese béchamel sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Fennel tubers; 300 g Carrots; 7-10 Tbsp Salt; 1 (approx. 60 g) Onion; 1 TABLESPOON Oil; 500 g mixed minced meat; 7-10 Tbsp white pepper; 30 g Butter or margarine; 20 g Flour; 200 ml Milk; 250 ml Vegetable broth (instant); 100 g grated medieval Gouda cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Fennel tubers
300 g Carrots
7-10 Tbsp Salt
1 (approx. 60 g) Onion
1 TABLESPOON Oil
500 g mixed minced meat
7-10 Tbsp white pepper
30 g Butter or margarine
20 g Flour
200 ml Milk
250 ml Vegetable broth (instant)
100 g grated medieval Gouda cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease

Directions

1
Clean, halve, wash and slice the fennel. Put some fennel green aside. Peel, wash and slice the carrots. Cover the carrots and fennel and cook them for about 5 minutes in little boiling salted water.
2
Drain the vegetables and let them drain. Peel and chop onion. Heat oil in a pan. Fry the minced meat and onion for about 5 minutes until crumbly. Season mince with salt and pepper. Put vegetables and minced meat in a greased casserole dish (26 cm Ø).
3
For the béchamel, melt the fat in a pot. Dust with flour and sauté briefly while stirring. Stir in the milk and stock little by little. Simmer for 5 minutes. Gradually stir the cheese into the béchamel and melt it.
4
Season the béchamel with salt, pepper and nutmeg and spread over the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Garnish with fennel greens.