Best 7 Fennel Sugar Snap Peas And Tarragon Recipes
Unlock your culinary creativity and embark on a delightful journey of flavors with this comprehensive guide to crafting the perfect dish of fennel sugar snap peas and tarragon. Discover the art of balancing sweet, savory, and herbaceous elements to create a dish that tantalizes taste buds and leaves you craving more. From ingredient selection to cooking techniques, this article provides invaluable insights and expert tips to guide you through every step of the process. Get ready to transform simple ingredients into an extraordinary dish that will elevate any meal and leave a lasting impression on your palate.
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SNAP PEA SALAD WITH TARRAGON AND FENNEL
Steps:
- In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
- Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature.
Nutrition Facts : Calories 190 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 246 milligrams, Carbohydrate 16 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 5 grams
FENNEL, SUGAR SNAP PEAS, AND TARRAGON
This combination creates a satisfying crunch and texture and doesn't require any cooking.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 177 g
TARRAGON SNAP PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.
- Drain and toss with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper.
Nutrition Facts : Calories 4 calorie, Fat 79 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 5 grams
SPRING VEGETABLE MEDLEY
Categories Side Low Fat Vegetarian Low Cal Low/No Sugar Asparagus Fennel Carrot Spring Healthy Tarragon Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Bring large pot of water to boil. Add carrots and cook 1 minute. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.
PEAS WITH LEMON AND TARRAGON
Make and share this Peas With Lemon and Tarragon recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place peas, sugar and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain.
- Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.
Nutrition Facts : Calories 155.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 347.8, Carbohydrate 19, Fiber 6.3, Sugar 8, Protein 6.8
GREEN SUGAR SNAP PEAS WITH TARRAGON
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a saucepan, bring to a boil enough water to cover the peas. Add the peas and salt to taste. Cook for 4 to 5 minutes or until they are crisp-tender. Drain immediately.
- Return the peas to the saucepan and add the butter, tarragon, cumin, salt and pepper. Stir until the peas are well coated. Serve immediately.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams
SUGAR SNAP PEAS WITH TARRAGON BUTTER
Categories Citrus Herb Onion Vegetable Side Sauté Vegetarian Quick & Easy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
- Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.
Tips:
- Choose the Freshest Ingredients: For the best flavor and texture, use the freshest fennel, sugar snap peas, and tarragon available.
- Trim the Vegetables Properly: Trim the fennel bulb by removing the tough outer leaves and the feathery tops. Trim the sugar snap peas by removing the stem ends and strings.
- Slice the Vegetables Thinly: This will help them cook evenly and quickly.
- Use a Large Skillet: A large skillet will allow the vegetables to cook in a single layer, which will help them brown evenly.
- Don't Overcook the Vegetables: Fennel and sugar snap peas cook quickly, so be careful not to overcook them. They should still have a slight crunch when they are done.
- Season to Taste: Season the vegetables with salt and pepper to taste. You can also add a squeeze of lemon juice or a splash of white wine for extra flavor.
- Serve Immediately: Tarragon is a delicate herb, so it's best to add it just before serving. This will help preserve its flavor and aroma.
Conclusion:
This recipe is a quick and easy way to prepare a delicious and healthy side dish. The fennel, sugar snap peas, and tarragon are a flavorful combination that is sure to please everyone at the table. Serve this dish with grilled chicken or fish, or as a light lunch or dinner on its own.
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