How To Make Peas & Broad Beans in Cream with Fennel Seeds & Chorizo
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Serves:
Ingredients
- 2 cups peas, fresh or frozen
- 1 cup broad beans, shelled and peeled
- 1 tbsp fennel seeds
- 4 oz chorizo, sliced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
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In a large pot of boiling salted water, cook peas and broad beans for 3-4 minutes, until tender. Drain and set aside.
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In a large skillet, dry roast fennel seeds over medium heat until fragrant, about 1 minute. Remove from skillet and set aside.
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In the same skillet, cook chorizo until crispy. Remove from skillet and set aside.
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In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the cooked peas and broad beans, fennel seeds, and season with salt and pepper.
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Cook for an additional 2-3 minutes, until the cream has thickened and coats the vegetables.
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Serve the peas and broad beans in cream topped with crispy chorizo and garnished with fresh parsley.
Nutrition
- Calories : 330kcal
- Total Fat : 22g
- Saturated Fat : 11g
- Cholesterol : 57mg
- Sodium : 542mg
- Total Carbohydrates : 19g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 15g
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