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Broccoli With Fennel and Red Bell Pepper

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“Sounds like a nice side dish. From Bon Appetit, November 2001.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons oil in heavy large skillet over medium heat.
  2. Add fennel seeds and stir until toasted, about 3 minutes.
  3. Add shallots and saute until golden, about 3 minutes.
  4. Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
  5. Add broccoli.
  6. Drizzle remaining 2 tablespoons oil over vegetables.
  7. Stir in herbes de Provence.
  8. Pour broth over.
  9. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
  10. Season with salt and pepper.
  11. 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.

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