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sautéed snap peas and fennel

sautéed snap peas and fennel

An easy springtime vegetable side.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Max Cozzi
Servings: 4 (as a side)

Ingredients

  • 1 lb snap peas, (tough tips and strings pulled off)
  • 1 bulb fennel, (sliced into ½ pieces)
  • 4 tablespoon butter, (divided)
  • ½ teaspoon white peppercorns, (crushed, or ground white pepper)
  • ½ teaspoon celery seed
  • 2 tablespoon 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 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
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