Best Sauteed Radishes And Sugar Snap Peas Recipes

Sauteed Radishes and Sugar Snap Peas with Dill image

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill

Steps:

This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

Sauteed Radishes and Sugar Snap Peas image

Yield Serves 12

Number Of Ingredients 3

3 1/2 pounds sugar snap peas, strings removed
6 tablespoons (3/4 stick) butter
20 radishes (from 2 bunches), sliced 1/8 inch thick

Steps:

Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
Transfer vegetables to bowl; serve.