Braised Fennel with Onion and Sweet Pepper

Randy Mayor; Missie Neville Crawford
Serve this stewlike dish as a side to roast lamb, chicken, or fish.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

November 2001