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
Ingredients
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1
large fennel bulb
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1
small yellow onion (about 4oz)
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1
small red onion (about 4oz)
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5
celery stalks
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1
cup of green peas (fresh or frozen)
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5 ounces
ham, cut into 1/4-inch dice
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2 tablespoons
lime juice
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zest of half lime
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1/2 cup
heavy cream
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1/2
tarragon, finely minced
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Olive oil
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Salt and freshly ground white pepper
Directions
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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.
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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.)
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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.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.
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