Approximate Cook Time: 30 minutes
|2||medium||fennel bulbs, sliced into 1/4-1/2 inch slices (about 2-3 cups)|
|4||medium||carrot(s), sliced into 1/4-1/2 inch slices|
|1/4||teaspoon(s)||black pepper, freshly ground|
- Heat the coconut oil in a skillet over medium heat.
- When the pan is hot, add the fennel and carrots. Cook until tender, stirring occasionally for about 12-15 minutes, or until desired tenderness is reached.
- Season with sea salt and freshly ground black pepper to taste.