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Author Notes: This is a light, colorful and refreshing spring stew to welcome the new season and clean our bodies from all the thick, brown, bacon-loaded foods we (rightfully so) consumed in the winter. It takes total 12 minutes to make (plus a little prep), and it’s a wonderful meal on its own -- just grub a slice of crunchy bread, a piece of Brie, a glass of white and make a toast to spring. - QueenSashy
- 1 large fennel bulb
- 1 small yellow onion (about 4oz)
- 1 small red onion (about 4oz)
- 5 celery stalks
- 1 cup of green peas (fresh or frozen)
- 5 ounces ham, cut into 1/4-inch dice
- 2 tablespoons lime juice
- zest of half lime
- 1/2 cup heavy cream
- 1/2 tarragon, finely minced
- Olive oil
- Salt and freshly ground white pepper
- Prep the vegetables: Halve the onions and cut them into thin ribs. Halve the fennel lengthwise without removing the core and slice the fennel thinly crosswise, stalks included. Cut the celery stalks into ¼ inch thin ribs.
- In a large sauté pan, heat the oil. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add the ham and cook for about 2 minutes. Add the fennel and celery and cook uncovered for 2 minutes, then cover the pan and cook for another 2 minutes. Uncover, add the peas and cook for another 2 minutes. (If you are using fresh peas instead of frozen, throw the peas together with the fennel and celery.)
- Add the tarragon, lime zest, lime juice and heavy cream, season with salt, simmer for another two minutes or so, sprinkle with pepper and serve.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Fennel
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