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Home » sautéed snap peas and fennel

October 23, 2021 Belgian

sautéed snap peas and fennel

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Sugar snap peas are that great summer time snack, they seem to crack so perfectly revealing their refreshingly sweet pods. But did you know that they are just as good cooked? Mixed with a comforting dab (or two) of butter, this sautéed snap peas and fennel recipe makes a great side to any dinner.

sautéed snap peas and fennel

I love simple buttered vegetables, lightly sautéed and steamed they still have a slight crunch but are perfectly al dente. My grandma used to make carrots this way and would stir a big pat of good butter though them after cooking. It’s so homey and simple.

Try to find the freshest vegetables for this, peas and fennel are often both in season together. If you don’t have white peppercorns and celery seed on hand, don’t worry, this side is more about preparing the vegetables correctly than the seasoning.

Dishes to serve sautéed snap peas and fennel with:

  • Cod with Lemon Caper Sauce
  • baked dijon halibut
  • za’atar roast chicken
sautéed snap peas and fennel
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sautéed snap peas and fennel

An easy springtime vegetable side.
Course dinner, Side Dish
Cuisine American
Keyword fennel, one pan, peas, snap peas, vegan, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 (as a side)
Author Max Cozzi

Ingredients

  • 1 lb snap peas, (tough tips and strings pulled off)
  • 1 bulb fennel, (sliced into ½” pieces)
  • 4 tbsp butter, (divided)
  • 1/2 tsp white peppercorns, (crushed, or ground white pepper)
  • 1/2 tsp celery seed
  • 2 tbsp tarragon (chopped, or any fresh herbs on hand)
  • sea salt (for serving)

Instructions

  • Heat a large frying pan over medium heat, add the snap peas, fennel, white pepper, celery seed, some salt, and half of the butter and saute for 4-5 minutes or until the fennel softens, stirring frequently.
  • Add about a 1/2 cup of water to the pan, and cook for another 4-5 minutes or until the water is mostly reduced. At this point the snap peas should still be bright green and tender with a slight crunch.
  • Remove the pan from the stove and add the rest of the butter, and a good pinch of sea salt and stir through until the butter is completely melted. Remove the veggies to a serving dish and top with chopped tarragon or other herbs and salt if needed.

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Categories: Belgian Tags: belgian, butter, Dinner, Easy, fall, Fennel, french, one pan, Quick, Side, side dish, Snap peas, spring, steamed, Summer, tarragon, Vegetables, Vegetarian, veggies

Previous Post: « baked dijon halibut
Next Post: Sweet Potato and Fennel Soup »

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Max Cozzi, the photographer and food writer behind Redwood Kitchen.
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Welcome to Redwood Kitchen! My recipes focus on fresh ingredients and scratch cooking. Read more about Redwood Kitchen here.

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