Spacer Broccoli with Fennel and Red Bell Pepper
  | Asymmetry | Cooking | Broccoli with Fennel and Red Bell Pepper |



4 Tbsp olive oil
1 tsp chopped fennel seed
2 chopped shallots
1 fresh fennel bulb (about 1 pound) halved lengthwise, thinly sliced crosswise
1 large red bell pepper, cut into strips
3 large heads broccoli (about 7 cups) cut into florets
1 tsp herbes de Provence
2/3 chicken broth


  1. Heat 2 Tbsp olive oil in heavy large skillet over medium heat.
  2. Add fennel seeds and stir until toasted, about 3 minutes.
  3. Add shallots and sauté until golden, about 3 minutes.
  4. Add fennel bulb and red pepper and sauté until tender, about 3 minutes.
  5. Add broccoli.
  6. Drizzle with remaining olive oil, stir in herbes de Provence, and pour chicken broth over vegetables.
  7. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
  8. Season to taste with salt and pepper

Serves 6-8

Bon Appetit, November 2001, p. 209.

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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson