Broccoli With Fennel and Red Bell Pepper |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Sounds like a nice side dish. From Bon Appetit, November 2001. 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 |
Directions:
1. Heat 2 tablespoons oil in heavy large skillet over medium heat.
2. Add fennel seeds and stir until toasted, about 3 minutes.
3. Add shallots and saute until golden, about 3 minutes.
4. Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
5. Add broccoli.
6. Drizzle remaining 2 tablespoons oil over vegetables.
7. Stir in herbes de Provence.
8. Pour broth over.
9. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
10. Season with salt and pepper.
11. 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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