Fennel and Pea Stroganoff, AKA WTF Was In Brian's 'Fridge?

We have been at Brian's house a lot lately (thanks, Brian!!!!!) and recently we were over and all found ourselves in need of dinner.  I had left quite a few ingredients in at his house from previous visits, and found myself winging a dinner on the scraps of things we needed to use.

We had half of a tub of sour cream, half of a bulb of fennel, some green onions, some regular onions, some peas.. so of course, I thought: stroganoff!

Now I know I already posted a stroganoff recipe, but this one has different ingredients, so there.

This recipe is vegetarian and gluten free, if you want to make it vegan substitute vegan butter or olive oil for butter, nutritional yeast for parmesan cheese and vegan plain yogurt or or vegan sour cream for the sour cream.

xoxo

You will need:

Olive oil or butter

1 small yellow onion, diced

1/2 bulb of fennel, or fennel fronds, whatever you have, chopped into long thin half moons

4 green onions, white parts and green parts chopped separately

1.5 cups of green peas, fresh or frozen

4 cloves of garlic, minced

1.5 or 2 tablespoons of rice flour

1.5 cups of vegetable broth/stock (or beef, mushroom or chicken if you prefer)

1/2 cup of plain almond milk

Black pepper

Paprika

1 cup of sour cream

1/3 of a cup of parmesan cheese (or gruyere! its what I had this time)

Salt

1lb of gluten free penne

Get your veggies ready-- and keep the green onion tops separate to finish the dish off with.

With two tablespoons of butter or olive oil, saute the yellow onion and and fennel over medium high heat for about 5 minutes, stirring frequently.

Add the chopped green onion bottoms and continue to saute until the onions and fennel start to caramelize.

In boiling water, blanche your peas whether they are frozen or fresh, boil them for about 3 minutes and then submerge them in cold water after (in order to maintain the color and the consistency)

The onions and fennel should be caramelized over medium heat after about 15 minutes and look like this...

Add your minced garlic and saute for another minute.

Then add the rice flour and let it coat the vegetables and the bottom of the pan. 

Stir the flour in over medium heat for about a minute.

Then deglaze the pan with broth and almond milk.

Add spices to your liking (I added about 1/2 teaspoon of paprika and a few dashes of black pepper) Stir in spices and turn the heat to low. Cover.

Start your pasta at this point--- have the water boiling and follow directions. I have been using this brand lately:

Once the pasta is cooking in the boiling water, add the blanched and drained peas, sour cream, parmesan cheese and salt (to your liking). Stir and keep the heat on low. You don't want to over cook the peas at this point but you want to keep it warm.

Drain you pasta and return it to the pot you cooked it in.

Pour 3/4 of the stroganoff sauce/veg over the pasta and stir.

Plate your pasta and ladle a bit more of the extra sauce/veggies on top. Sprinkle with chopped green onion tops.

Serve! xoxo