Celery and Fennel Gratin

Ingredients

• Creamy fennel sauce
• 1 medium fennel bulb, cut into a small dice
• 6 filets of anchovies packed in oil and minced
• 3 tablespoons butter
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground fennel seed
• 2 tablespoons flour
• 1 1/4 cups half and half
• For the gratin
• 8 Large stalks celery, cut into 1 1/2 inch pieces
• 1 small leek, white and light green part, halved lengthwise and then cut crosswise about 1/2 inch
• 4 tablespoons butter
• The creamy fennel sauce
• 3/4 cup grated parmesan cheese
• 1/2 cup panko crumbs

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