Braised Fennel With Onions and Peppers
photo by justcallmetoni
- Ready In:
- 31mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 4 cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
- 2 1⁄2 cups sliced onions (half moons)
- 1 cup red bell pepper, strips
- 3⁄4 3/4 cup fat free chicken broth or 3/4 cup water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fennel seed
- 1⁄8 teaspoon fresh coarse ground black pepper
- 1 -2 garlic clove, minced
- 2 -3 tablespoons thinly sliced basil
- 1 1⁄2 tablespoons chopped fennel leaves
directions
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
- Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
- Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
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Reviews
-
Sometimes the simple recipes are the best, and this is one of them. I followed the recipe exactly and was rewarded with a delightfully sweet and fragrant vegetable side dish. All those fresh ingredients, especially the basil and fennel fronds made this dish really tasty, and healthy! If you like fennel you will like this recipe!
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<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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