Fennel and Baby Pea Sauté |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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More Recipes from a Kitchen Garden Ingredients:
4 -5 fennel bulbs |
2 tablespoons olive oil |
1 medium onion, chopped |
2 tablespoons lemon juice |
1 teaspoon chopped fresh tarragon |
1 1/2 cups baby peas |
salt and pepper |
2 tablespoons fennel, tops chopped |
Directions:
1. Cut off fennel tops, reserving leaves for garnish. Slice fennel bulbs into thin strips.
2. In a large skillet, heat oil. And add onion and fennel.
3. Sauté, stirring, for 5 minutes, until tender-crisp.
4. Add lemon juice, tarragon and peas and cook for 5 minutes more. Sprinkle with fennel tops to serve.
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