Fennel au gratin
A creamy yet crunchyvegetable dish.
A recipe made from fennel, a vegetable which helps to aid digestion.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Fennel 600 g
- Milk 75 g
- Flour 35 g
- Extra virgin olive oil 20 g
- Parmigiano Reggiano cheese 40 g
- Salt to taste
Nutritional information
Per serving: 136 Kcal
Environmental Impact
Per serving:
123 grams CO2 equivalence - carbon footprint
164 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
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.
The Chef’s Advice
Keep the leftovers in the fridge and reheat in the oven, adding a few tablespoons of milk as needed.
Nutritional Advice
Fennel is a delicious and healthy winter vegetable.
Environmental Advice
Moderate the quantity of dairy products.
On average, animal-sourced products have a greater environmental impact than plant-based foods. Parmesan has 30 times the environmental impact of the fennel used in this recipe. To eat healthy and sustainably, limit the amount of cheese, using what you need to flavour the dish without overdoing it.
