ham rolls with ... #2


More variations on a theme

fennel ham rolls


Ham rolls au gratin are always popular. This is just one of many variations on a theme. Marielos liked this one so much she asked for seconds. 

Use only the white bulbs for this. The stems are too woody to be enjoyable for this.

The leaves of the large fennel bulbs don't have the correct shape to roll them evenly. Instead of making rolls, I cut up the ham and mixed it in with the leaves. I also do this with ham roll leftovers to warm them stovetop: chop it up, and reheat.

I used béchamel instead of Mornay sauce, which was an obvious mistake. Unlike Mornay, béchamel tends to separate and it gets all watery during baking. (Pic1) Use Mornay to get a better sauce. (Pic13)


This is what you need for 4 servings:

  • 1.5 lbs. fennel bulbs
    2 small or 1 large
  • 4-6 slices ham, thick-cut
  • 1 qt. Mornay sauce
  • 1 cup melting cheese, grated
  • S&P
Pic1: fennel with ham & cheese sauce
not the best visual appeal



Pic2: steam
Pic3: stack
Pic4: add ham


Pic5: blend fennel in the sauce
Pic6: add sauce
Pic7: bake & serve

B. fennel & eggplant ham rolls


As you can see below, it is not impossible to make nice rolls with fennel. (Pic9) Choose smaller bulbs, or quarter larger ones and/or trim them to get a better shape. Blend the trimmed parts into the sauce. I also kept a few small bulbs to be served on the side.

Roll the eggplant and fennel in ham and pour sauce over and around.


Pic8: Japanese eggplant
Pic9: cook, roll
Pic10: stack


Pic11: add sauce, cheese
Pic12: bake
Pic13: serve