Sautéed Fennel with Roasted Garlic and Thyme

Sautéed Fennel with Roasted Garlic and Thyme

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  • 4 to 6 small to medium-size fennel bulbs, cut into quarters
  • 12 to 15 garlic cloves, peeled
  • 2 tablespoons refined olive oil or ghee
  • 4 to 6 sprigs fresh thyme
  • 1/3 cup vegetable broth
  • Salt and pepper


Place the fennel, garlic and oil or ghee in a skillet over medium heat and sauté for about 10 minutes. Add the remaining ingredients and let it simmer for another 10 to 15 minutes, covered. Serve warm.

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