“More Recipes from a Kitchen Garden”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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