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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 head fennel, trimmed
- 2 x shallot, thinly, sliced
- 2 x heads Belgian endive, cut in 1/2 lengthwise salt freshly cracked black pepper
- 1 c. chicken stock
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 c. whole lowfat milk, cool
- 1 pch grated nutmeg
- 2 ounce hard goat cheese, crumbled
Direcciones
- Preheat oven to 350Cut fennel in half, lengthwise. Slice each half into 6 thin wedges and trim excess core. Leave a little of the core intact to keep fennel together.
- Pour extra virgin olive oil into an 8x10" shallow baking dish.
- Sprinkle sliced shallots in dish and lay fennel over top in a single layer. Arrange endive on top of fennel in a single layer. Season with salt and pepper and pour in chicken stock. Bake at 350 for about 20 min covered with foil, till fennel is just tender when inserted with a knife.
- Meanwhile, in a medium saucepan, heat butter on medium heat. Add in the flour and stir with wooden spoon to combine. Remove pan from heat and whisk in cool lowfat milk in a steady stream. Stir well till smooth. Return to heat and stir till sauce is thick and begins to boil. Season with salt and pepper and add in nutmeg.
- Add in the crumbled goat cheese and stir.
- When vegetables are tender, pour sauce over top and change oven to broil. Broil for about 3-5 min or possibly till golden brown and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 73 | 65% |
| Total Fat 8.28g | 10% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 129mg | 5% |
| Potassium 203mg | 6% |
| Total Carbs 5.97g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.28g | 2% |
| Protein 4.07g | 7% |
