Fennel Au Gratin
Ingredients:
2 fennel
chopped almonds
vegetable milk (I used rice milk)
spelt flour
oil, salt
aromatic herbs (from Provence)
Method:
First, wash the fennels, cut them into slices, and cook until a bit underdone (I steam-cooked them with a steam pot).
For the white sauce: fry the flour in a little oil, add milk and mix gently, adding a little nutmeg, powdered garlic and herbs (to personal taste).
Chop the almonds with salt, and use them to sprinkle fennel while cooking au gratin.
Place the fennel in a baking dish, cover with the white sauce and sprinkle with chopped almonds. Bake until the fennels turn golden.
I know it’s a simple recipe, but it’s really very good, and delicate! 
Bon profit!
Chef: Belen from VeganBlog
This could be a good way to make me eat fennels, which unfortunately I don’t like that much. Generally I prepare them with tomato sauce, which actually results a bit too strong and cover the taste of fennels. I’ll try this out