Glazed Sugar Snap Peas With Turnips Food

GLAZED SNAP PEAS

Steps:

• Cook peas according to package directions; drain. Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

GLAZED SUGAR SNAP PEAS WITH TURNIPS

Steps:

• Bring a medium sized pot to a boil and add salt.
• Cook peas for 3 minutes.
• Add turnips and continue cooking another 2 minutes.
• Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent.
• Add garlic and fry until fragrant.
• Add drained vegetables along with the sugar and stir until glazed.
• Adjust seasonings.
• Sprinkle parsley on top and serve immediately.

GLAZED TURNIPS WITH GOLDEN RAISINS

Steps:

• Saute 11/2 pounds chopped peeled turnips in olive oil over medium-high heat until tender, 8 minutes; season with salt. Add 1/2 diced red onion, 1/2 teaspoon chopped rosemary and a pinch ofred pepper flakes; cook 2 minutes. Add 3 tablespoons each white wine vinegar, honeygolden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Toss with chopped parsley; season with salt.

SUGAR SNAP PEAS

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.

THE BEST EVER TURNIPS

Steps:

• Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
• Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
• Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.

SUGAR SNAP PEAS WITH ONIONS AND BACON

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

SUGAR SNAP PEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
• Bake 6 to 8 minutes in the preheated oven, until tender but firm.

ORANGE GLAZED SUGAR SNAP PEAS

Steps:

• Steam peas for several minutes until crisp tender.
• Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
• Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
• Serve warm.

SUGAR SNAP PEAS WITH CASHEWS

Steps:

• Cook sugar snap peas according to package directions, omitting salt.
• Drain and set aside in a serving dish.
• In a small saucepan over med-high heat, combine the orange juice, honey and cornstarch, stirring well to mix.
• Stir constantly for 2 to 3 minutes until thickened.
• Add orange peel and cashews, stirring well to mix.
• Pour sauce over snap peas; toss well to coat.

BEANS AND SUGAR SNAP PEAS WITH LEMON & CAPERS

Steps:

• You can boil, steam or microwave the beans and peas separately until they are just tender, then drain them.
• Heat a non stick pan that has been sprayed with olive oil and cook the capers, stirring them until they are lightly browned.
• Add the lemon juice, peas and beans and stir until vegetables are hot.
• Stir in the dill.

FOREVERMAMA'S ROASTED SUGAR SNAP PEAS WITH THYME

Steps:

• Preheat oven to 425 degrees F.
• Remove and discard the stem end and the string from each pod. (If this is not removed, you will find yourself having to spit it out when chewing, so you want to make sure to remove it).
• Rinse pods under cold running water. Pat dry.
• Spread sugar snap peas in a single layer on a cookie sheet (that have ridges). Sprinkle with the olive oil, finely diced onion, and thyme.
• Season with salt and black pepper. Sprinkle with sugar if necessary. (The sugar addition is only needed if the sugar snaps are not in season and lack natural sweetness. Adding the sugar is all a matter of taste).
• Bake for approximately 10-12 minutes in the preheated oven, until tender crisp.

MAPLE GLAZED TURNIPS

Steps:

• Wash and peel the turnips and cut into 1 inch dice.
• Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
• Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
• Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
• Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.