fennel

Fennel Broccoli Red Bell Pepper

Bring fennel broccoli red bell pepper together for an amazing treat.

Fennel Broccoli Red Bell Pepper Ingredients:

  • 4 tablespoons Temecula Olive Oil
  • teaspoon chopped fennel leaves
  • green onions, chopped
  • 3 large heads of broccoli, cut into florets, using stems also (about 7 cups)
  • One fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
  • One large red bell pepper, cut into long strips
  • 1 teaspoon herbes de Provence (or substitute 3 units each of dried marjoram, rosemary, thyme and savory, 1 unit each of basil and chervil and 1/2 unit each of sage, oregano, chopped bay leaves, tarragon, and mint. 1 teaspoon lavender (orange zest can also be included).
  • 2/3 cup bone broth, chicken

Directions:

  1. Heat 2 tablespoons Temecula Olive Oil in heavy large skillet over medium heat.
  2. Add fennel seeds and stir until toasted, about 3 minutes.
  3. Then add shallots and sauté until golden, about 3 minutes.
  4. Next, add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes.
  5. Finally, add broccoli.
  6. Drizzle remaining 2 tablespoons oil over vegetables.
  7. Stir in herbes de Provence (or substitute)
  8. Pour in broth.
  9. Simmer until broccoli is crisp-tender, evaporating the liquid. About 6 minutes.
  10. Season with salt and pepper.

 

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