BROCCOLI WITH FENNEL AND RED BELL PEPPER
Categories Sauté Thanksgiving Low Carb Vegetarian Broccoli Fennel Bell Pepper Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
- *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER
Steps:
- In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.
BROCCOLI AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
BROCCOLI WITH FENNEL AND RED BELL PEPPER
Make and share this Broccoli With Fennel and Red Bell Pepper recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat.
- Add fennel seeds and stir until toasted, about 3 minutes.
- Add shallots and saute until golden, about 3 minutes.
- Add sliced fennel bulb and red bell pepper and saute until just tender, about 3 minutes.
- Add broccoli.
- Drizzle remaining 2 tablespoons oil over vegetables.
- Stir in herbes de Provence.
- Pour broth over.
- Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes.
- Season with salt and pepper.
- Herbes de Provence is a dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
Nutrition Facts : Calories 213.7, Fat 10.5, SaturatedFat 1.4, Sodium 131, Carbohydrate 26.3, Fiber 9.8, Sugar 6.3, Protein 10.1
BROCCOLI AND BELL PEPPERS
This colorful steamed broccoli side dish is loaded with vitamin C! If you don't have a steamer basket, improvise with a metal colander to prepare this healthy vegetable dish. I have played with this recipe to suit my tastes, but originally found it in BH&G.
Provided by Bev I Am
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place broccoli and pepper in a steamer basket over simmering water.
- Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender.
- Drain.
- Arrange on a serving platter.
- Meanwhile, in a small saucepan melt the butter.
- Stir in lemon zest, lemon juice, salt and pepper.
- Drizzle over broccoli mixture.
BELL PEPPER GRATIN WITH FENNEL AND PORTOBELLO MUSHROOMS
I used some Allrecipes inspiration to create this dish, as well as some of the process I used to make my zucchini gratin. It's a perfect Christmas side dish or an everyday entrée! You can use any color bell pepper or combination you like.
Provided by Chef AidF
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- Place halved bell peppers cut-side down on the prepared baking sheet and bake in the preheated oven for 15 minutes.
- Meanwhile, melt butter in a skillet over medium heat and cook portobello mushrooms and fennel until fennel is golden, 10 to 15 minutes. Add garlic during the last minute of cooking.
- Remove roasted bell peppers from oven and increase oven temperature to 400 degrees F (200 degrees C).
- Chop bell peppers into pieces and add to the mushroom mixture in the skillet. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in 1/2 of the Gruyere cheese. Remove from heat and stir until cheese has melted.
- Add 1/2 of the vegetable saute mixture to a baking dish. Sprinkle with a couple of tablespoons Gruyere cheese and season with salt, pepper, and nutmeg. Add the remainder of the vegetable mixture and add chicken broth to prevent the gratin from creating air bubbles. Top with remaining Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper. Garnish with fennel fronds.
- Bake in the preheated oven until gratin is bubbly and golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 11.2 g, Cholesterol 88.3 mg, Fat 27.2 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 16.6 g, Sodium 279.3 mg, Sugar 1.8 g
BROCCOLI WITH SWEET RED PEPPER AND GARLIC
Add color-and nutrition-to your plate with a 20-minute vegetable side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
- Place in serving dish; top with cheese.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
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