Braised Fennel with Onion and Sweet Pepper

Serve this stewlike dish as a side to roast lamb, chicken, or fish.

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

Preparation

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.

Nutritional Information

Calories:

92 (27% from fat)

Fat:

2.8g (sat 0.3g,mono 1.7g,poly 0.3g)

Protein:

2.8g

Carbohydrate:

16.3g

Fiber:

4.9g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

363mg

Calcium:

69mg