ennel (also known as anise), is a sweet vegetable that can be eaten raw in salads, cooked into soups, sauces, and pastas, or enjoyed as a roasted vegetable side dish.
Wash the entire fennel bulb. Chop off the stems and root end. Save any fennel leaves and fronds for a later step.
Slice the bulb into four quarters, remove the outer layer of the bulb, then chop each quarter in half again so that you have eight pieces in total.
Heat ghee in a medium saucepan on medium heat. Lay fennel pieces flat in the saucepan and sprinkle with salt. Cook, covered and undisturbed, until the fennel is brown and caramelized {about 5 minutes}.
Turn each piece individually. Chop fennel fronds and sprinkle on top. Cover again, and cook for 3-5 minutes, until fully softened and browned on the second side.
Turn off the heat. Add a squeeze of fresh lemon and a drizzle of raw honey.