Braised Fennel with Onion and Sweet Pepper

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Braised Fennel with Onion and Sweet PepperRecipe
Randy Mayor; Missie Neville Crawford
Serve this stewlike dish as a side to roast lamb, chicken, or fish.
4 servings (serving size: 3/4 cup)


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2 teaspoons olive oil
4 cups thinly sliced fennel bulb (about 4 small bulbs)
3 cups vertically sliced onion
1 cup red bell pepper strips
2/3 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon coarsely ground black pepper
1 garlic clove, minced
2 tablespoons thinly sliced basil
1 1/2 tablespoons chopped fennel fronds or fresh flat-leaf parsley


Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saute 6 minutes. Add broth and next 4 ingredients (broth through garlic). Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

Created date

October 2003

Nutritional Information

Calories 92
Caloriesfromfat 27 %
Fat 2.8 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.8 g
Carbohydrate 16.3 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 363 mg
Calcium 69 mg