There was a recipe for a broccoli dish, several years ago, in Bon Appetit, served with fennel. Fennel is the secret word. I picked up some, in the supermarket, and wasn’t even sure, it was fennel. I had to find a You Tube video on “how to cut fennel”, to discover that I picked up the right green. I have never cooked with fennel, as I am sure, you now realize and this was to be a new experience.
I had no idea what to do with fennel but I wasn’t worried until I searched for something, we would enjoy, and could not find it. Then, I discovered the old recipe from Bon Appetit. Of course, I had cauliflower, not broccoli. Powers of deduction told me the recipe, with some changes would work for other vegetables and I made it with the cauliflower.
Working with a new ingredient, slows me down, not knowing what is supposed to happen. Fortunately, the video had demonstrated how to cut fennel, slice it and dice it. I was safe on that count.
Cauliflower with Fennel and Red Bell Pepper
- 4 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 1 fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
- 1 large red bell pepper, cut into long strips
- 3 cups cauliflower
- 1 /2 teaspoon basil
- 1/2 teaspoon thyme
- 1 teaspoon cut fresh oregano
- 1 cup organic vegetable broth
Heat 2 tablespoons oil in heavy large skillet over medium heat.
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.
Stir in seasoning.
Cover with vegetable broth.
Stir and cook on low for 8 minutes.
This is linked to Fabulous Fridays
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