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Categories:
fennel bulb yellow onion red onion celery stalks green peas ham lime juice zest of half lime heavy cream tarragon olive oil salt
Viewed: 43 - Published at: 9 years agoIngredients
- 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
Method
- 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 1/4 inch thin ribs.
- In a large saute 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.
