Wrap the fennel pieces in slices of cooked ham, put them in an ovenproof dish and finally bake them with a cheese sauce.
Clean the fennel, put aside the tender green. Halve or quarter the bulbs – depending on their size and cook them in salted water for just under ten minutes until al dente. Wrap each bulb in a slice of cooked ham and place in an ovenproof dish.
For the sauce, sauté the finely chopped shallots in the butter, add the cheese and pour in the fennel stock and whipping cream. Simmer until everything is well combined. If necessary, beat with a hand blender until creamy. Season the sauce with salt, pepper, lemon zest, nutmeg and cayenne pepper. Mix in fennel greens, finely chopped.
Pour over the wrapped fennel bulbs. Bake in the oven for a quarter of an hour until the sauce is bubbling. Serve with plain white bread to mop up the sauce, small jacket potatoes are just as good.
Especially practical if you have guests, since you can prepare the whole thing ready-made and only have to put the dish in the oven when the guests arrive.
Tip: Use your favorite ham – then your dish tastes twice as good!
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