Crunchy Spring Stew

• 1 large fennel bulb
• 1 small yellow onion (about 4oz)
• 1 small red onion (about 4oz)
• 5 celery stalks
• 1 cup of green peas (fresh or frozen)
• 5 ounces ham, cut into 1/4-inch dice
• 2 tablespoons lime juice
• zest of half lime
• 1/2 cup heavy cream
• 1/2 tarragon, finely minced
• Olive oil
• Salt and freshly ground white pepper

1. Prep the vegetables: Halve the onions and cut them into thin ribs. Halve the fennel lengthwise without removing the core and slice the fennel thinly crosswise, stalks included. Cut the celery stalks into 1/4 inch thin ribs.
2. In a large saute pan, heat the oil. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add the ham and cook for about 2 minutes. Add the fennel and celery and cook uncovered for 2 minutes, then cover the pan and cook for another 2 minutes. Uncover, add the peas and cook for another 2 minutes. (If you are using fresh peas instead of frozen, throw the peas together with the fennel and celery.)
3. Add the tarragon, lime zest, lime juice and heavy cream, season with salt, simmer for another two minutes or so, sprinkle with pepper and serve.

fennel bulb, yellow onion, red onion, celery stalks, green peas, ham, lime juice, zest of half lime, heavy cream, tarragon, olive oil, salt

Taken from food52.com/recipes/21365-crunchy-spring-stew (may not work)