SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
SUGAR SNAP PEAS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- String both sides of the sugar snap peas. Snap off the stem tip and gently pull downward. Bring salted water to a boil, add sugar snap peas and parboil for 2 to 3 minutes or until just tender, but still crisp.
PESTO SNAP PEAS
This is a simple and flavorful way to doll up snap peas.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 3
Steps:
- In a large pot of boiling salted water, cook snap peas until crisp-tender and bright green, about 4 minutes. Drain and toss with pesto; season with salt and pepper.
Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g
SUGAR SNAP PEAS WITH PARSLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 13m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish.
POTATO SALAD WITH GREEN SUGAR SNAP PEAS
Provided by Pierre Franey
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off ends of snap peas and remove strings.
- In a saucepan, add snap peas and cover with water. Add salt, bring to a boil and cook for 3 to 4 minutes until crisp and tender. Drain.
- Place potatoes in a saucepan. Add water to cover and salt. Bring to a boil, simmer for 20 minutes or until potatoes are tender. Do not overcook. Drain. The salad should be made while potatoes are still warm.
- Peel potatoes and cut them into 1/4-inch slices. Leave skins on if desired. Place slices in a bowl and add snap peas. Add vinegar, oil, shallots, garlic, chervil, salt and pepper. Toss and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Side Dish Vegetables Onion
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g
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