Receta Broccoli With Fennel And Red Bell Pepper
by Global Cookbook

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	Raciónes: 6

Ingredientes

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

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.