Sugar Snap Peas With Brown Butter Lemon And Horseradish Recipes

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SUGAR SNAP PEAS WITH HORSERADISH



Sugar Snap Peas With Horseradish image

Provided by Mark Bittman

Categories     easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups good stock
2 tablespoons soy sauce
1 pound sugar snap peas, trimmed
2 to 3 tablespoons butter
Salt and freshly ground black pepper
1/4 cup freshly grated horseradish, or to taste

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.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 637 milligrams, Sugar 7 grams, TransFat 0 grams

SUGAR SNAP PEAS WITH LEMON BUTTER



Sugar Snap Peas With Lemon Butter image

Make and share this Sugar Snap Peas With Lemon Butter recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb sugar snap pea, trimmed
1 1/2 tablespoons unsalted butter
3/4 teaspoon freshly grated lemon zest

Steps:

  • Blanch the peas in a saucepan with boiling salted water for 1 minute.
  • Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
  • In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
  • Heat the peas over moderately low heat until they are hot, stirring occasionally.

SUGAR SNAP PEAS WITH TARRAGON BUTTER



Sugar Snap Peas with Tarragon Butter image

Categories     Citrus     Herb     Onion     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3/4 pound sugar snap peas, strings discarded and peas halved diagonally
1 tablespoon finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper

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.

SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL



Sugar Snap Peas with Lemon and Olive Oil image

Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 4

1 tablespoon fresh lemon juice
8 ounces sugar snap peas, strings removed, thinly sliced on the bias
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.

SUGAR SNAP PEAS WITH LEMON BUTTER



Sugar Snap Peas with Lemon Butter image

Categories     Side     Vegetarian     Quick & Easy     Pea     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 3

1 pound sugar snap peas, trimmed
1 1/2 tablespoons unsalted butter
3/4 teaspoon freshly grated lemon zest

Steps:

  • In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.

BAKED SUGAR SNAP PEAS WITH RANCH



Baked Sugar Snap Peas with Ranch image

Frozen sugar snap peas sprinkled with ranch dressing mix and baked in the oven. Yum! Sprinkle with Parmesan cheese if desired.

Provided by Leslie Asquith

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 4

1 (8 ounce) package frozen sugar snap peas
⅛ cup olive oil
½ (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
¼ teaspoon minced garlic

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peas, olive oil, ranch dressing mix, and garlic in a large plastic zip-top bag. Shake to coat peas. Spread evenly on a baking sheet.
  • Bake in the preheated oven until peas are tender, about 20 minutes.

Nutrition Facts : Calories 96 calories, Carbohydrate 6.6 g, Fat 6.8 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 245.2 mg

LEMON SNAP PEAS



Lemon Snap Peas image

Fifteen minutes, thyme and lemon are really all you need for this delicious side that really comes together in, you guessed it, a snap. Marguerite Shaeffer - Sewell, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1-1/3 cups fresh or frozen sugar snap peas
1/2 teaspoon grated lemon zest
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
2 teaspoons butter
Dash salt
Dash pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CINNAMON SUGAR SNAP PEAS



Cinnamon Sugar Snap Peas image

I was trying to get a little creative in the kitchen the other night and stumbled across this combination that ended up tasting really great! Although my 2 year-old is still on the fence (as she is with most green veggies), my husband and I loved them. A very easy and inexpensive way to dress up your sugar snaps! Serve immediately or at room temperature.

Provided by eandjanda

Categories     Side Dish

Time 9m

Yield 2

Number Of Ingredients 5

1 (8 ounce) package sugar snap peas
1 teaspoon olive oil, or to taste
sea salt and freshly ground black pepper to taste
½ teaspoon ground cinnamon, or to taste
½ teaspoon white sugar, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
  • Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 11.1 g, Fat 2.4 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 160.1 mg, Sugar 1.1 g

BROWN-BUTTERED SUGAR SNAP PEAS WITH PECANS



Brown-Buttered Sugar Snap Peas With Pecans image

Make and share this Brown-Buttered Sugar Snap Peas With Pecans recipe from Food.com.

Provided by CookingONTheSide

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1 3/4 lbs sugar snap peas, trimmed
3 tablespoons butter
1/2 cup pecan pieces
salt, to taste
pepper, to taste

Steps:

  • In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain.
  • In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes.
  • Add the pecans and cook, stirring until lightly toasted, 2-3 minutes.
  • Stir in the peas and cook until heated through; season with salt and pepper.

Nutrition Facts : Calories 160, Fat 12.7, SaturatedFat 4.3, Cholesterol 15.3, Sodium 52, Carbohydrate 11.7, Fiber 5.1, Sugar 2.4, Protein 3.4

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