Number of servings: 6
Ingredients:
4 medium sized carrots
2 large bulbs of fennel
2 tbsp coconut oil
salt and black pepper, to taste
Preparation:
Slice the carrots and fennel ¼” to ½” thick. Heat the coconut oil over medium heat in a large skillet. Once the oil is hot, add the vegetables and sauté, stirring occasionally, until the carrots and fennel are tender, about 5- 7 minutes. Season to taste with salt and black pepper and serve.