Wednesday, September 27, 2006
RECIPE ~ Easy Peas & Fennel
I love a side dish of peas but often find them a bit bland or lacking (and in need of more nutritious veggies mixed in there). Fennel has a lovely, fragrant flavour that gives those peas some oomf!
1 Tbsp ghee
1 bulb fennel, washed
2 cups frozen peas
1 tsp salt
fresh ground pepper
2 Tbsp fresh mint, chopped
Cut the fennel bulb in half, between the more prominent stalks. Put one half away, and cut the remaining half in half, then slice each quarter into thin crescent slices.
In a large saucepan, heat ghee until melted. (If you don't have ghee you can use olive oil, coconut oil or butter, but ghee is Ayurvedically a very good fat to cook with for all doshas.) Add sliced fennel and stir well, cooking covered over medium heat for 5 minutes to soften. Stir in peas and season with salt and pepper. Cook covered for 5 more minutes, adding a splash of water if it's drying out or sticking to the pot. Stir in mint and serve!
What to do with that leftover fennel bulb? Why, make Quinoa Tabouli Salad, of course!
FOR INDIVIDUAL DOSHAS
Great for all doshas! KAPHAS reduce ghee or oil to 1 tsp.