Cooking Index - Cooking Recipes & IdeasBroccoli With Fennel And Red Bell Pepper Recipe - Cooking Index

Broccoli With Fennel And Red Bell Pepper

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

4 tablespoons 60mlExtra-virgin olive oil
1 teaspoon 5mlChopped fennel seeds
2   Shallots - chopped
1   Fresh fennel bulb - (abt 1 lb) - halved lengthwise,
  And thinly sliced crosswise
1   Red bell pepper - cut long strips (large)
3   Broccoli heads - cut florets, (large)
  - (abt 7 cups)
1 teaspoon 5mlHerbes de Provence - see * Note
2/3 cup 157mlCanned low-salt chicken broth
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: 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.

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.

This recipe yields 6 to 8 servings.

Bon Appetit, November 2001


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