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Broccoli With Fennel And Red Bell Pepper


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  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fennel seeds
  • 2 shallots chopped
  • 1 fresh fennel bulb - (abt 1 lb) halved lengthwise, and thinly sliced crosswise
  • 1 large red bell pepper cut long strips
  • 3 large broccoli heads cut florets, - (abt 7 cups)
  • 1 teaspoon herbes de Provence see * Note
  • 2/3 cup canned low-salt chicken broth
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

* Note: A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes.

Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.

This recipe yields 6 to 8 servings.

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