Broccoli with Fennel and Red Bell Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
1 teaspoon chopped fennel seeds |
2 shallots, chopped |
1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise |
1 large red bell pepper, cut into long strips |
3 large heads of broccoli, cut into florets (about 7 cups) |
1 teaspoon herbes de provence |
2/3 cup canned low-salt chicken broth |
Directions:
1. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté 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.
2. *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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