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