- 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.