Fennel Geneva style with ham
Casseroles can be vegetable, or they can be vegetable with meat or poultry - we think they will be more to the liking of the whole family. It is better to cook them immediately before serving and put them on the table hot in a heat-resistant dish. For convenience, they can be baked in small molds - according to the number of eaters.
Ingredients
Servings 4 servings- 2-3 heads of fennel
- 200 g boiled ham
- butter - 10 g
- lemon juice - 2 tbsp. l.
- 150 ml cream with a fat content of 20%
- flour - 1 tbsp.
- large egg yolks - 2 pcs.
- 50 g hard cheese
- salt and freshly ground black pepper
Cooking
Step 1
Wash the fennel, cut into circles 1 cm thick, put in a metal colander and dip in boiling salted water for 3-4 minutes.
Step 2
Cut the ham into thin petals. Grease a fireproof baking dish with butter. Layer on fennel and ham. Sprinkle with lemon juice.
Step 3
Mix cold cream with flour, salt and pepper, pour into a saucepan and cook over low heat, stirring constantly, for 10 minutes. Remove from heat, add eggs. Pour into the mold. Sprinkle with grated cheese and bake in an oven heated to 190ºС for 15 minutes.