Broccoli With Fennel And Red Bell Pepper Recipe

• 4 Tbsp. extra-virgin extra virgin olive oil
• 1 tsp minced fennel seeds
• 2 x shallots minced
• 1 x fresh fennel bulb - (abt 1 lb) halved lengthwise, and thinly sliced crosswise
• 1 lrg red bell pepper cut long strips
• 3 lrg broccoli heads cut florets, (abt 7 c.)
• 1 tsp herbes de Provence see * Note
• 2/3 c. canned low-salt chicken broth Salt to taste Freshly-grnd black pepper to taste

1. * Note: A dry herb mix available at specialty foods stores and in the spice section of some supermarkets.
2. A combination of dry thyme, basil, savory, and fennel seeds can be substituted.
3. Heat 2 Tbsp.
4. oil in heavy large skillet over medium heat.
5. Add in fennel seeds and stir till toasted, about 3 min.
6. Add in shallots and saute/fry till golden brown, about 3 min.
7. Add in sliced fennel bulb and red bell pepper and saute/fry till just tender, about 3 min.
8. Add in broccoli.
9. Drizzle remaining 2 Tbsp.
10. oil over vegetables.
11. Stir in herbes de Provence.
12. Pour broth over.
13. Simmer till broccoli is crisp-tender and liquid evaporates, about 6 min.
14. Season with salt and pepper.
15. This recipe yields 6 to 8 servings.

extravirgin extra virgin olive oil, fennel seeds, shallots, fresh fennel bulb , red bell pepper, broccoli, herbes, chicken broth salt

Taken from cookeatshare.com/recipes/broccoli-with-fennel-and-red-bell-pepper-93129 (may not work)