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 one cup)
• spring onion

Instructions

1. Preheat the oven to 180 °C. Trim the fennel stalks and set aside
(you will need the green tops/leaves). Slice the fennel vertically into pieces about 0.8 mm–1 cm
thick, which should yield roughly 4 slices.

2. Drizzle olive oil on the bottom of a baking tray, place the fennel on it, and drizzle more olive oil on top. 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 chopped spring onion and fennel leaves.

4. You can serve it just like this, for example with a dip, or as a side dish to steak or roasted vegetables.

Enjoy your meal!

Author: kardamomma.cz