Braised Fennel with Onion and Sweet Pepper

Name: Braised Fennel with Onion and Sweet Pepper
Yield: 4 servings (serving size: 3/4 cup)
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

1 Review

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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

How to Make It

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.

Ratings & Reviews

Gtenhoopen's Review

2012-02-29T14:52:40-05:00 Gtenhoopen

This recipe was just okay. The fennel gets lost in the onions as they both have the same texture. This is an okay side dish but nothing stellar.

Braised Fennel with Onion and Sweet Pepper

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