Gratin of caramelised fennel, butternut squash, courgette and garlic confit with Béarnaise
Chef Bruno Loubet is an ambassador for Maille's Gourmet French Takeaway. Loubet has created an exclusive French menu using Maille ingredients which is available as a Specials Board on Housebites.com.
Ingredients for 4 guests:
2 fennel bulbs
½ butternut squash
200g courgettes
24 peeled garlic cloves
¼ lemon
salt and pepper
50ml olive oil
Sauce:
250ml milk
20g butter
20g plain flour
1 jar of Maille Béarnaise sauce
2tbsp chopped Parsley
100g grated Emmental cheese
Slice the fennel 5mm thick then place in a roasting tray with the juice of the ¼ lemon, seasoning and olive oil. Crush the garlic cloves one by one then add to the tray with the diced squash. Sprinkle the sugar and mix well. Cover with foil and place in the oven at 220c for about 20 minutes.
Take the tray out of the oven and check all the ingredients are cooked and soft enough, if not pop back into the oven until they are. Place the tray on the heat to caramelise and add the sliced courgettes. Use kitchen tongs to turn the vegetables over when lightly coloured, once cooked on both sides, take off the heat and keep to one side.
For the sauce melt the butter and whisk in the flour. After a minute, add the milk. Keep stirring until the sauce starts to boil, then lower the heat to simmer for 5mins. Take off the heat, fold in the Béarnaise, parsley and Emmental cheese.
In a buttered gratin dish, spread half the sauce at the bottom, put the vegetables in the middle, then top with the rest of the sauce. Place in a hot oven (200c) for about 10mins or until gratinated and hot.
Serve with a rocket salad or as a side.