Ingredients
Method
1.Trim and quarter fennel bulbs; reserve 1 tablespoon finely chopped fennel fronds.
2.Combine quartered fennel bulbs, leek, cream and milk in a large saucepan; simmer, covered, for 15 minutes or until fennel is tender. Remove fennel and leek from cream mixture and transfer to 6 shallow 1-cup ovenproof dishes; reserve cream mixture.
3.Preheat oven to 220°C.
4.Melt butter in same pan. Add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually stir in hot cream mixture. Cook, stirring, until sauce boils and thickens; season to taste.
5.Pour sauce over fennel; sprinkle with combined cheeses, breadcrumbs and reserved chopped fennel fronds. Bake, uncovered, for 15 minutes or until browned lightly.
Serve to accompany roast lamb, beef or veal, or with your favourite steak.
Note
