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Braised Fennel with Onion and Sweet Pepper

Randy Mayor; Missie Neville Crawford
Yield 4 servings (serving size: 3/4 cup)
Serve this stewlike dish as a side to roast lamb, chicken, or fish.

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

Nutrition 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

How to Make It

  1. 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.