Warm Fennel Compote Recipe

Ingredients:

• 2 medium bulbs fennel (about 2 pounds/5 cups), trimmed, minced
• 1½ tablespoons coconut oil or ghee
• 2 tablespoons vegetable stock
• ¼ teaspoon fennel seed
• ¾ teaspoon Celtic sea salt
• White pepper, to taste

1. Toss fennel with coconut oil or ghee in a medium saucepan. Add stock and seeds. Cover and cook over low heat, stirring only 2 or 3 times. Cook for 2 hours and 15 minutes or until fennel is easily mashed with a fork.
2. Mash into a chunky purée.
3. Season with sea salt and white pepper.

Ladle this fragrant compote onto a dinner plate and top with a fillet of your favorite white fish or salmon.