Sugar Snap Peas With Tarragon Butter Food

FENNEL, SUGAR SNAP PEAS, AND TARRAGON

Steps:

• Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

TARRAGON SNAP PEAS

Steps:

• Cook 1 pound sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.
• Drain and toss with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper.

BUTTERED SNAP PEAS

Steps:

• Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

SUGAR SNAP PEAS WITH TARRAGON BUTTER

Steps:

• Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
• Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.

GREEN SUGAR SNAP PEAS WITH TARRAGON

Steps:

• In a saucepan, bring to a boil enough water to cover the peas. Add the peas and salt to taste. Cook for 4 to 5 minutes or until they are crisp-tender. Drain immediately.
• Return the peas to the saucepan and add the butter, tarragon, cumin, salt and pepper. Stir until the peas are well coated. Serve immediately.

SUGAR SNAP PEAS AND ONIONS

Steps:

• Melt butter in a medium saucepan and add onion.
• Cook over medium heat, stirring occasionally, until onion is softened but not transparent (about 2-3 minutes).
• Add remaining ingredients (EXCEPT PEA PODS) and bring mixture to a boil.
• Reduce heat to a medium heat and add Pea pods.
• Cook until vegetables are tender (about 1-2 minutes) and heated through or to desired crispness.
• NOTE: If you remove pea pods from freezer before you get started and let them sit on counter in package, they will defrost just a little and cooking time may shorten slightly.

SAUTé OF SPRING PEAS WITH TARRAGON

Steps:

• Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
• Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
• After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
• Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

SUGAR SNAP PEAS WITH TARRAGON BUTTER

Steps:

• Blanch sugar snaps in a 4-quart pot of boiling salted water, uncovered, 1 minute.
• Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 2 minute.
• Drain again well, then transfer to paper towels and pat dry.
• Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
• Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes.
• Add tarragon, zest, salt and pepper and toss until combined well.