Sauteed Radishes And Sugar Snap Peas Recipes

SAUTEED RADISHES AND SUGAR SNAP PEAS WITH DILL

Steps:

• This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

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.

SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES

Steps:

• In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
• Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

SAUTEED RADISHES AND SUGAR SNAP PEAS

Steps:

• Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
• Transfer vegetables to bowl; serve.

SUGAR SNAP PEAS WITH HORSERADISH

Steps:

• Combine stock and soy sauce in deep skillet over high heat and reduce to about 1/2 cup, 5 to 10 minutes. Add peas and stir frequently until they are bright green and tender and liquid is reduced to a glaze, about 5 minutes.
• Turn heat to medium and stir in butter and salt (easy at first, because of soy sauce) and pepper to taste. Put in warmed bowl, top with horseradish, and serve.

MINTY SUGAR SNAP PEAS

Steps:

• Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.

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.

SAUTEED SUGAR SNAP PEAS

Steps:

• Heat butter in large nonstick skillet over medium heat.
• Add shallots and saute until golden, about 5 minutes.
• Add frozen peas and sugar snap peas; saute 5 minutes or until sugar snap peas are crisp-tender.
• Sprinkle with salt and pepper.