Braised Fennel with Onion and Sweet Pepper

Braised Fennel with Onion and Sweet Pepper
Photo by Randy Mayor


  • 1 ½ tablespoons chopped fennel fronds or fresh flat-leaf parsley
  • ¼ teaspoon salt
  • 4 cups thinly sliced fennel bulb (about 4 small bulbs)
  • 1 cup red bell pepper strips
  • 1/8 teaspoon coarsely ground black pepper
  • 2/3 cup vegetable broth
  • 2 tablespoons thinly sliced basil
  • + 4 more ingredients
    • 1 garlic clove, minced
    • 2 teaspoons olive oil
    • 3 cups vertically sliced onion
    • ¼ teaspoon fennel seeds

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.

View full recipe at My Recipes


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