Roasted Snap Peas With Shallots Recipe 485 Food

PEAS WITH ROASTED SHALLOTS

Steps:

• Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
• Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.

CREAMED PEAS WITH FRIED SHALLOTS

Steps:

• Toss the shallots with 1/4 cup half-and-half and a large pinch each of salt and black pepper in a small bowl. Set aside to soak 10 minutes.
• Meanwhile, combine the flour, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Heat about 1/4-inch vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the half-and-half, coat with the seasoned flour and fry, stirring, until crisp and golden brown, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet as needed between batches.
• Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup half-and-half and the cheese to the pan and cook over medium-low heat, stirring, until creamy. Stir in the lemon zest, nutmeg and a few grinds of black pepper. Stir in the peas until well coated; season with salt and black pepper.
• Remove the pan from the heat and stir in the parsley. Transfer to a serving dish and top with the fried shallots.

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.

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.

ROASTED SNAP PEAS WITH SHALLOTS RECIPE - (4.8/5)

Steps:

• Preheat oven to 475˚F. Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.

PEAS WITH SHALLOTS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.

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.

ROASTED SUGAR SNAP PEAS (SO IRRESISTIBLE!)

Steps:

• Preheat oven to 450ºF.
• On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and garlic powder. Bake for 10 to 12 minutes or until desired tenderness.
• Serve immediately as a side dish, or on a salad, or as a yummy snack.

SNAP PEAS WITH PANCETTA AND PARMESAN

Steps:

• Preheat the oven to 450 degrees.
• Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool.
• Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
• Place the snap peas in a large bowl and add the red onion.
• To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well.

ROASTED SNAP PEAS WITH SHALLOTS

Steps:

• Preheat oven to 475 degrees F.
• Toss peas, shallot, oil, salt and pepper in a medium bowl.
• Transfer to a baking sheet and spread in a single layer.
• Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes.
• Serve warm, sprinkled with bacon if desired.

PEAS WITH SHALLOTS AND PANCETTA

Steps:

• Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
• Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

PEAS WITH SPINACH AND SHALLOTS

Steps:

• Cook shallots and garlic in oil and butter in a nonstick 12 inch skillet, over moderate heat, stirring, until soft, about 6 minutes.
• Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.
• Stir in spinach, salt and pepper and cook, tossing, until spinach is just wilted, about 1 minute.

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat broiler.
• Line a large baking sheet with aluminum foil.
• Toss peas with olive oil on prepared baking sheet.
• Spread peas in a single layer.
• Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
• Remove from oven and transfer to a serving bowl.
• Sprinkle with coarse salt and chives.
• Serve immediately.

PEAS WITH SHALLOTS & LETTUCE

Steps:

• Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.