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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 27%
  • Fat: 2.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 16.3g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 363mg
  • Calcium: 69mg

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

  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.
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