½teaspoonwhite peppercorns,(crushed, or ground white pepper)
½teaspooncelery seed
2tablespoontarragon(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 ½ 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.
Course: dinner, Side Dish
Cuisine: American
Keyword: fennel, one pan, peas, snap peas, vegan, vegetables, vegetarian