Pečeni koromač sa timijanom i parmezanom / Parmesan & thyme roasted fennel

(Scroll down for English version.)

Ovo je zbilja vrlo jednostavan način pripreme koromača. Moram priznati da ga nisam prije pretjerano voljela, ali kada sam probala juhu od koromača, sve su sumnje pale u vodu i koromač je kao namirnica službeno primljen u moju kuhinju. Može se pripremiti na bezbroj načina, npr. pirjajte ga 10 minuta na maslinovom ulju, podlijte bijelim vinom pa pomiješajte sa tjesteninom i pršutom. Dodajte ga na pizzu, u rižoto, u finu zimsku salatu sa narančama i crnim maslinama.
Ili na ovaj način, zapečen u pećnici, biti će savršen prilog uz meso ili ribu. :)

Sastojci za 2 osobe

1 veća glavica koromača
1 dl maslinovog ulja
sol i svježe mljeveni crni papar
grančice svježeg timijana ili 1/2 žličice sušenog
100 g parmezana

Priprema
1 glavicu koromača narežite na manje komade, pa ga kuhajte u dosta slane vode 5 minuta. Ocijedite, posložite u keramičku posudu, dodajte nekoliko žlica maslinovog ulja i grančice timijana, te oko 100 g naribanog parmezana.
Pecite u prethodno zagrijanoj pećnici na 200C, 25 minuta dok ne dobije blago smeđu boju.

Recipe in English

This is maybe one of the easiest ways to prepare fennel. When roasted, the taste of ingredients like carrots, celery, beetroots or sweet potatoes, becomes extra sweet and I love it. I must admit, I wasn't fennel fan. But, when I tried this beautiful silky fennel soup, things changed and this ingredient became one of my favorites. :)
Try it in a creamy risotto, in winter salad with oranges & black olive, or braised, with pasta and prosciutto!
Or, like in the photos above, simply roast it in the oven with thyme, parmesan cheese and olive oil, and serve with meet or fish.

Ingredients, serves 2

1 large fennel bulb, sliced
1 dl extra virgin olive oil
salt and freshly ground black pepper
fresh thyme leaves or 1/2tsp of dried thyme

Cook the sliced fennel in salted water for about 5 minutes. Drain the fennel.
Preheat the oven to 200C.

Lightly oil the bottom of a baking dish. Arrange the fennel in the dish. Sprinkle with freshly ground black pepper, fresh thyme and then with the Parmesan, drizzle with extra virgin olive oil. Bake until the top of fennel is golden brown, about 25 minutes. Serve with meat or fish.