Snappeasinbrownbutter Recipes

SNAP PEAS IN BROWN BUTTER

Snap Peas in Brown Butter image

This is from one of Rachael Ray's magazines. My husband loves it. Word of caution: Keep your eye out on the butter. Only let it go to a light golden color, or after you toast your nuts, it will get too dark and you will have a slightly bitter taste after you heat your peas.

Provided by Lori Mama

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons butter
1 lb sugar snap pea, trimmed, washed and dried
1/2 cup pecans
salt and pepper, to taste

Steps:

Melt butter in pan until light golden brown.
Add pecans and toast until just browned.
Add peas and cook until just heated through.
Season to taste with salt and pepper.
Serve warm.

Nutrition Facts : Calories 210.2, Fat 18.8, SaturatedFat 6.4, Cholesterol 22.9, Sodium 77.2, Carbohydrate 10.8, Fiber 4.9, Sugar 2.3, Protein 3.5

BUTTERED SNAP PEAS

Buttered Snap Peas image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

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 BROWN BUTTER, LEMON AND HORSERADISH

Sugar Snap Peas with Brown Butter, Lemon and Horseradish image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound sugar snap peas (can substitute with snow peas or green beans)
1 small piece fresh horseradish (no more than 1 inch needed)
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Juice from 1/2 lemon

Steps:

With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

BROILED SNAPPER WITH PAPRIKA BUTTER

Broiled Snapper with Paprika Butter image

Snapper gets a bit of spice and lots of flavor with this paprika butter.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 3

Ingredients

4 snapper fillets (8 ounces each)
3 tablespoons Paprika Butter
Coarse salt and ground pepper

Steps:

Heat broiler; set rack 4 inches from heat. Lightly oil a broiler-proof baking sheet; arrange 4 snapper fillets (8 ounces each), skin side down, on top.
Dividing evenly, spread fillets with a total of 3 tablespoons softened Paprika Butter; season with coarse salt and ground pepper. Broil until fish is opaque throughout, 8 to 10 minutes.

Nutrition Facts : Calories 308 g, Fat 12 g, Protein 47 g

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