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.
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 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.
POTATO & SUGAR SNAP PEA SALAD
If you like potatoe, snap peas, and green peas, here is a salad you will love! Adapted from Woman's Day magazine.
Provided by Sharon123
Categories Potato
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
- Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
- Dressing:.
- Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
- To serve:
- Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!
Nutrition Facts : Calories 232.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.1, Sodium 589.8, Carbohydrate 33.4, Fiber 5.9, Sugar 5, Protein 5.3
SAUTEED SUGAR SNAP PEAS
Make and share this Sauteed Sugar Snap Peas recipe from Food.com.
Provided by kymgerberich
Categories Vegetable
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
- In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.
Nutrition Facts : Calories 264.9, Fat 21.1, SaturatedFat 2.8, Sodium 584.4, Carbohydrate 19.1, Fiber 7.4, Sugar 3.6, Protein 4.5
CHILLED SUGAR SNAP PEA SOUP
We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
- Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
- Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
- Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
- Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
- Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g
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).
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