sautéed snap peas and fennel
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sautéed snap peas and fennel
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Enjoy the vibrant flavors of this Sautéed Snap Peas and Fennel recipe! Quick, nutritious, and bursting with freshness, perfect for any meal.
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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.
Nutrition Information
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Calories
179kcal
(9%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
128mg
(5%)
Potassium
582mg
(17%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1808IU
(36%)
Vitamin C
77mg
(86%)
Calcium
127mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4(as a side)
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 582mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1808IU | 36% |
| Vitamin C | 77mg | 86% |
| Calcium | 127mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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