Best Sugar Snap Peas With Horseradish Recipes

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.

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 WITH HORSERADISH

Steps:

• Combine stock and soy sauce in deep skillet over high heat and reduce to about 1/2 cup, 5 to 10 minutes. Add peas and stir frequently until they are bright green and tender and liquid is reduced to a glaze, about 5 minutes.
• Turn heat to medium and stir in butter and salt (easy at first, because of soy sauce) and pepper to taste. Put in warmed bowl, top with horseradish, and serve.

SUGAR SNAP PEA, RADISH, AND CUCUMBER SALAD

Steps:

• Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
• Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
• Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.