Broccoli With Fennel And Red Bell Pepper Recipe
Servings: 6
Ingredients
- 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
Directions
- * 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 84 | 72% |
| Total Fat 9.5g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 335mg | 10% |
| Total Carbs 6.89g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.74g | 1% |
| Protein 2.43g | 4% |
