BUTTERED SNAP PEAS
Steps:
- Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.
SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH
Steps:
- With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
- Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
- In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
- Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.
BROWN-BUTTERED SUGAR SNAP PEAS WITH PECANS
Make and share this Brown-Buttered Sugar Snap Peas With Pecans recipe from Food.com.
Provided by CookingONTheSide
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain.
- In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes.
- Add the pecans and cook, stirring until lightly toasted, 2-3 minutes.
- Stir in the peas and cook until heated through; season with salt and pepper.
Nutrition Facts : Calories 160, Fat 12.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 52, Carbohydrate 11.7, Fiber 5.1, Sugar 2.4, Protein 3.4
BUTTERED GREEN SUGAR SNAP PEAS
Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pluck off and discard the string from each pea pod.
- Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
- Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 284 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS, RICOTTA AND BROWN BUTTER
The browned butter is the secret to this dish. The recipe was published in the Toronto Star and credited to the San Francisco Chronicle.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
- Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
- Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
- Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
- Season with salt and pepper.
- Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
- Stir mint and lemon zest into pasta and divide pasta among four bowls.
- Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.
Nutrition Facts : Calories 474, Fat 24.1, SaturatedFat 10.3, Cholesterol 42, Sodium 125.7, Carbohydrate 56, Fiber 5.1, Sugar 3.9, Protein 16.1
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ROMAINE AND SUGAR SNAP PEAS WITH PECAN DRESSING
From bonappetit.com
4.7/5 (3)Estimated Reading Time 2 minsServings 8
- Place a rack in upper third of oven; preheat to 350°. Toss ½ cup pecans with butter and ¼ tsp. salt in a small bowl to coat. Spread out on a small rimmed baking sheet. Spread 1½ cups pecans on another small rimmed baking sheet and toast both, tossing once, until slightly darkened and fragrant, 9–11 minutes for salt-roasted pecans and 12–14 minutes for dry pecans. Let cool. Set salt-roasted pecans aside for serving.
- Process dry pecans in a food processor, scraping down sides occasionally, until smooth, about 5 minutes. Measure out ⅓ cup pecan butter (you will have a little left over) and mix in a small bowl with lemon juice, oil, and honey; season with salt and pepper.
- Cook sugar snap peas in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Remove strings, then slice peas crosswise on a diagonal.
- Toss peas, romaine, and pecan dressing in a large bowl to combine. Top with reserved salt-roasted pecans and transfer to a serving platter.
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