Baked fennel with Parmesan and black Kampot pepper
Ingredients
- 3 –4 fennel bulbs
- olive oil
- black Kampot pepper
- Kampot salt
- grated Parmesan (half a cup up to a cup)
- spring onion
Instructions
1. Preheat the oven to 180 °C. Trim the fennel stalks and set them aside (you will need the green tops/leaves). Slice the fennel vertically into about 0.8 mm–1 cm thick pieces, which should yield about 4 slices.
2. Pour olive oil on the bottom of a baking tray, place the fennel on it, and drizzle with more olive oil. Lightly salt, but not too much, because the Parmesan is quite salty on its own, and season with Kampot black pepper.
3. Bake in the oven for about 35 minutes, then sprinkle with grated Parmesan and return to the oven for another 3 minutes. Finally, you can add a little more freshly ground pepper and garnish with sliced spring onion and fennel leaves.
4. You can serve it as is, perhaps with a dip, or as a side dish with steak or roasted vegetables.
Enjoy your meal!
Author: kardamomma.cz
