Ingredients

40g/1 1/2butter, plus extra for greasing
6 smail fennel bulbs, quartered
4 tablespoons Parmesan cheese, freshly grated
½ quantity Béchamel Sauce (see page 58)
2 eggs, separated
200 ml/ 7fl oz milk
500 g/1 lb 2 oz carrots

Instructions

1.Preheat the oven to 180°C/350 F/Gas Mark 4. Grease a tart tin with butter. Cook the carrots in salted, boiling water for 10 minutes until tender, then drain.
2.Meanwhile,cook the fennel in salted, boiling water for 10-15 minutes until tender, then drain.
3. Melt half the butter in a frying
4.pan, add the carrots and cook over a low heat, stirring occasionally, for 5 minutes. Add half the milk and cook until it has been absorbed.
5.Process the carrot mixture in a food processor to a purée. Melt the remaining butter in a frying pan, add the fennel and cook over a low heat, stirring occasionally, for 5 minutes.
6.Add the remaining milk and cook until it has been absorbed. Process the fennel mixture in a food processor to a purée.
7.Stir the Parmesan into the béchamel sauce and divide the mixture in half. Stir the carrot purée into 1 bowl of sauce and the fennel purée into the other.
8. Beat 1 egg yolk into each bowl. Whisk the egg whites to stiff peaks and fold half into each mixture.
9.Pour the mixtures in alternate layers into the prepared tin. Place the tin in a roasting tin and add boiling water to come about halfway up the side.
10.Bake for 40-50 minutes. Leave to stand for 10 minutes, then turn out on to a serving dish.
11.This mould may also be served as an original first course instead of risotto or pasta.

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