Fennel Florence Finale
Botanical Name: Foeniculum vulgare var. azoricum
approx 100 seeds
Availability:
In stock
NZD 6.05
Also known by its Italian name Finocchio, Florence Fennel has heavy flattened bulbs with a delicious aniseed-like flavour. Bulbs and stems can be used raw or cooked, and the fine feathery foliage can also be used as a garnish.
How To Grow | 6mm (¼in) deep in rows 45cm (18”) apart. As bulbs start to swell, build up the earth around them to maintain the flavour and whiteness of the bulb. |
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When To Plant | Spring and Autumn. |
When to Sow/Plant | Spring, Autumn |
Soil Type | well cultivated |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
4960
Recipe
![Fennel Gratin with Béchamel Sauce](https://www.mrfothergills.co.nz/media/catalog/product/cache/5ad78a43638b133b7adafeb19792c433/f/e/fennel_6.jpg)
Fennel Gratin with Béchamel Sauce
Ingredients
- 1kg Fennel, sliced
- ½ cup cheese, grated
- Bechamel sauce:
Ingredients:
- 50g unsalted butter
- ¼ cup all purpose flour
- 2-1/2 cups whole milk
- Nutmeg to taste
- 1 tsps salt
Instructions
- Wash and clean the fennels. Remove the tough outer layer and slice the bulbs in 1/2 inch strips. Boil the fennel strips in salted water for about 10 minutes. Drain and set aside.
- Prepare the Bechamel Sauce by warming up the milk in a pan and melting in it the butter over medium heat. Stirring continuously, slowly add the sifted flour. Whisk continuously until very smooth. If lumps form, break them with a spoon. Bring to boil for no more than one minute. Remove from heat and season with salt. Grate a small amount of nutmeg over the sauce and mix.
- Lay the previously cooked fennel strips in a baking pan and pour on top the béchamel sauce covering it entirely. Sprinkle the grated cheese all over the fennel gratin.
- Cook in the pre heated oven for about 20 minutes at 200°C until the top is brown.