Recipe for Broccoli with Fennel and Red Bell Pepper 
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Yield:
6
Ingredients:
Amount Ingredient
4 tbl extra-virgin olive oil
1 tsp chopped fennel seeds
2 x shallots chopped
1 x fresh fennel bulb - (abt 1 lb) halved lengthwise,
and thinly sliced crosswise
1 lrg red bell pepper cut long strips
3 lrg broccoli heads cut florets, (abt 7 cups)
1 tsp herbes de Provence see * Note
2/3 cup canned low-salt chicken broth
Salt to taste
Instructions:
Instructions: * Note: 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.

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.

This recipe yields 6 to 8 servings.

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