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Serves 6 1 lb sugar snap peas, stringed 1 tsp toasted sesame seeds 1 tsp sesame oil Steam peas until crisp tender, about 3 min. Transfer to bowl. Toss with sesame seeds and oil. Season to taste with salt.

I've starting roasting lots of vegetables, but not snap peas - so these were a treat. I liked this recipe - I left out the olive oil, just used a cooking spray to lightly coat the peas. The shallots and fresh thyme added a tasty flavour. A make again for sure,

Um, I have to disagree with everyone's rave reviews. I used frozen sugar snap peas, shallots, and dried thyme. The shallots were great, but the sugar snap peas tasted one-dimensional. I also found that I don't like baking the peas. They're much better stir-fried.

Remove the stems from peas, plunge into salted boiling water and cook over high heat until tender (taste test). Drain peas immediately and put into a wide hot skillet to dry out any moisture. Heat the serving bowl and place peas in bowl, toss with butter, salt and freshly ground pepper.

Instructions In a saucepan of boiling salted water, blanch the sugar snap peas for 30 seconds, or until crisp-tender. Drain and refresh them under cold water. In a skillet, heat the butter over moderate heat until hot but not smoking. Add the shallots and cook, stirring until softened. Add the peas

Sugar Snap Peas Ingredients 1 pound sugar snap peas 2 tablespoons butter 1/2 teaspoon seasoned salt 1 teaspoon sugar Steps 1. Wash peas and cut tips from stem ends. 2. Heat sauté pan on medium-high. 3. Add butter to pan and melt. 4. Add peas, seasoned salt and sugar to pan. Sauté for 4
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How to Cook Sugar Snap Peas