Fennel Vegetables

Cut the fennel in half, cook in salted water until al dente and place in a greased gratin dish rubbed with garlic. Sprinkle with oregano and nutmeg (freshly grated).

Melt butter, make a roux with flour, add paradeis pulp and extinguish with fennel broth. Bring to the boil, pour over the fennel and sprinkle with cheese. Bake in the oven heated to 180 °C.

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