Makes about 2 cups
4 fennel bulbs
4 tbsp Ancient Organics Ghee
coarse salt
Cut each bulb lengthwise, and each piece into quarter inch slices.
Heat the ghee in a skillet over low heat.
Add the fennel, season with salt to taste, and stir to coat with the ghee.
Simmer over low heat, stirring occasionally.
Cook the fennel as slowly and gently as possible so it releases all its liquid and softens without browning.
The fennel should become very soft and silky in about 30 to 40 minutes.
For a more homogenized texture, transfer to a food processor and blend to desired consistency.
Otherwise, adjust the seasoning, and serve warm on toast, a sandwich or over pasta.
