Ingredients
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2 tbsp Coconut Oil
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2 large Fennel Bulbs
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Sea Salt
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Black Pepper
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¾ cup 6 fl oz Chicken broth
Directions
Steps
|
1
Done
|
Heat the coconut oil in a large skillet until hot, add the fennel slices, and sauté until lightly browned on both sides – about 4 minutes. |
|
2
Done
|
Season with sea salt and ground black pepper, and add the chicken stock. |
|
3
Done
|
Reduce the heat to low, cover and simmer until fennel is tender – about 12 – 15 minutes. |
