BROCCOLI WITH FENNEL AND RED BELL PEPPER

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Broccoli With Fennel and Red Bell Pepper image

Make and share this Broccoli With Fennel and Red Bell Pepper recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 213.7, Fat 10.5, SaturatedFat 1.4, Sodium 131, Carbohydrate 26.3, Fiber 9.8, Sugar 6.3, Protein 10.1

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