Time: 20 min.
Complexity: easily
Servings: 4

Sugar snap peas are so tender that they can be eaten whole, and for a beautiful side dish, simply sauté them in butter with shallots and add fresh herbs. This side dish is perfect for both holidays and everyday meals. Serve with meat, poultry, or fish.

Ingredients:

• 600 g sugar snap peas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sugar snap peas, shallots, tarragon, parsley

We recommend

Preparation:

Step 1
• Cook 600g of sugar snap peas in boiling water until bright green, about 3 minutes; drain.
Step 2
• In a skillet, sauté 1 chopped shallot in 2 tablespoons of butter until softened, about 3 minutes. Stir in a little water, then add the peas and cook for 2-3 minutes. Add chopped tarragon and parsley, and season with salt and pepper to taste.

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