Broccoli With Fennel And Red Bell Pepper

Broccoli With Fennel And Red Bell Pepper
Broccoli With Fennel And Red Bell Pepper

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

* 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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