Broccoli with Fennel and Red Bell Pepper
Broccoli with Fennel and Red Bell Pepper is a gluten free, dairy free, and primal side dish. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 8g of fat, and a total of 170 calories. This recipe serves 8. If you have low-salt chicken broth, bell pepper, fennel seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Heat 2 tablespoons oil in heavy large skillet over medium heat.
Add fennel seeds and stir until toasted, about 3 minutes.
Add shallots and sauté until golden, about 3 minutes.
Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes.
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.
*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.