BROWN BUTTER SNAP PEAS AND NEW POTATOES
Sugar snap peas add unexpected color and flavor to this potato dish that is enhanced further with a drizzle of lemony brown butter.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
- Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
- Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.
- Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 40 mg, Sugar 0 g, TransFat 0 g
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 AND POTATOES WITH PARSLEY PESTO
Provided by Andrea Albin
Categories Food Processor Potato Side Sauté Picnic Vegetarian Quick & Easy Dinner Lunch Parmesan Pine Nut Summer Healthy Potluck Parsley Sugar Snap Pea Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
- Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
- Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
SUGAR SNAP PEAS WITH CHIVES
From the Great Big Food Show
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
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 chives. Transfer peas to a serving dish.
SUGAR SNAP PEA, POTATO AND CHIVE SAUTé
Yield Serves 4
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling water until just tender. Drain.
- Heat oil in heavy large skillet over medium heat. Add sugar snap peas and sauté 2 minutes. Add potatoes and sauté until heated through. Mix in chives. Season with salt and pepper.
SZECHUAN SUGAR SNAP PEAS
Simple seasonings transform crisp, sweet sugar snap peas into an unbeatable side dish your family will favor. Chopped walnuts can be used in place of the cashews.-Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute peas in peanut oil and sesame oil until crisp-tender. Add the onions, orange zest, garlic, ginger and pepper flakes; saute 1 minute longer. , Remove from the heat; stir in the cilantro, salt and pepper. Sprinkle with cashews just before serving.
Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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
SUGAR SNAP PEAS WITH CHIVE VINAIGRETTE
Make and share this Sugar Snap Peas With Chive Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 18m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of lightly salted water to a boil over high heat.
- Add the sugar snap peas and cook just until crisp-tender, about 3 minutes.
- Drain in a colander, rinse under cold running water, and drain again.
- Pat dry with paper towels.
- Combine the lemon juice, salt, and pepper in a medium bowl and gradually whisk in the oil.
- Stir in the chives.
- Add the sugar snap peas and stir gently.
- Transfer to a serving bowl.
- Sprinkle with the lemon zest and chive blossoms; serve immediately.
Nutrition Facts : Calories 100.4, Fat 9.2, SaturatedFat 1.3, Sodium 97.7, Carbohydrate 4.7, Fiber 1.9, Sugar 1, Protein 1.1
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