200 g (8 oz) shortcrust pastry
1 head of celery
1 lb (450 g) fennel
3 tbls (25 g) 1 oz flour
250 ml (8 fl oz) milk
2 tbsp (25 g) 1 oz butter
3 oz (75 g) grated cheese
salt and pepper
1 head of celery
1 lb (450 g) fennel
3 tbls (25 g) 1 oz flour
250 ml (8 fl oz) milk
2 tbsp (25 g) 1 oz butter
3 oz (75 g) grated cheese
salt and pepper
method
1. Roll out the pastry and line a flan tin.
2. Bake blind for 20 minutes at 200°C, 400°F, mark 6.
3. Take out the beans and finish cooking completely.
4. Wash and clean the vegetables - in the case of the fennel, split the bulb into a manageable size.
5. Boil celery and fennel until tender.
6. Make a thick white sauce with the flour, butter and milk, adding three-quarters of the grated cheese, and season.
7. Arrange the vegetables in the pastry case, pour over the sauce, sprinkle with the remaining grated cheese and brown under the grill.
2. Bake blind for 20 minutes at 200°C, 400°F, mark 6.
3. Take out the beans and finish cooking completely.
4. Wash and clean the vegetables - in the case of the fennel, split the bulb into a manageable size.
5. Boil celery and fennel until tender.
6. Make a thick white sauce with the flour, butter and milk, adding three-quarters of the grated cheese, and season.
7. Arrange the vegetables in the pastry case, pour over the sauce, sprinkle with the remaining grated cheese and brown under the grill.
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