Broccoli With Fennel and Red Bell Pepper

Name: Broccoli With Fennel and Red Bell Pepper
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 4 tablespoons extra-virgin olive oil; 1 teaspoon chopped fennel seed; 2 shallots, chopped; 1 fresh fennel bulb, halved lengthwise, thinly sliced crosswise (about 1 pound); 1 large red bell pepper, cut into long strips; 3 large head broccoli, cut into florets (about 7 cups); 1 teaspoon herbes de provence (see note below); 2/3 cup canned low sodium chicken broth

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Recipe by lazyme

Sounds like a nice side dish. From Bon Appetit, November 2001.

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READY IN: 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

4

tablespoons extra-virgin olive oil
1

teaspoon chopped fennel seed
2

shallots, chopped
1

fresh fennel bulb, halved lengthwise, thinly sliced crosswise (about 1 pound)
1

large red bell pepper, cut into long strips
3

large head broccoli, cut into florets (about 7 cups)
1

teaspoon herbes de provence (see note below)
²⁄₃

cup canned low sodium chicken broth

DIRECTIONS

Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add fennel seeds and stir until toasted, about 3 minutes.
Add shallots and saute until golden, about 3 minutes.
Add sliced fennel bulb and red bell pepper and saute 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.
Herbes de Provence is 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.

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