Broccoli With Fennel And Red Bell Pepper

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
1 teaspoon	5ml	Chopped 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	5ml	Herbes de Provence - see * Note
2/3 cup	157ml	Canned 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.

Source:
Bon Appetit, November 2001

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