Fennel gratin

Ingredients

• 4 pcs Fennel bulbs, finely sliced
• 200 ml Vegan beschamel sauce
• 1 clove Garlic, minced
• 50 g Almonds, ground
• 1 pinch Nutmeg, freshly grated
• 1/2 tsp White pepper, fresh ground

Method

1. Heat oven to 200C.
2. Bring a pot of salted water to a boil.
3. Cut the fennel bulbs into wedges and boil for 5-6 minutes.
4. Drain once cooked.
5. Transfer the fennel to a baking dish.
6. Sprinkle with nutmeg.
7. Stir the garlic and white pepepr into bechamel sauce and pour over the fennel.
8. Top with ground almonds and bake for 20 minutes.
9. Serve warm.