Crunchy Spring Stew

Name: Crunchy Spring Stew
Ingredients: 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

12 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.)
3

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.