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
Serves: 4-6
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
- 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.