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Warm Fennel Compote Recipe


  • 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.

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