Sugar snap peas in brown butter with lemon and horseradish

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 103, total fat 6 G., saturated fats 4 G., proteins 3 G., carbohydrates 10 G., fiber 3 G., cholesterol 15 mg, sodium 305 mg, sugar 5 G.

An easy way to transform tender snap peas into a world-class side dish, bursting with flavor. Saute them in brown butter for a nutty flavor, add lemon juice, and serve garnished with freshly grated horseradish. Choose fresh, unblemished snap peas. They should be tender but easily snapped in half. Tough snap peas are not suitable. You can also try green beans instead.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

450 g sugar snap peas (can be replaced with snow peas or green beans)
1 small piece of horseradish root (no more than 2 cm)
2 tablespoons unsalted butter
Juice of half a lemon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Remove the tip and string from each pea pod. Set aside. Peel the horseradish root with a vegetable peeler. Peel only the amount you will use.
In a large skillet over medium-high heat, melt the butter. Gently whisk the butter with a small whisk. Season with pepper. Once the butter solids begin to darken, about 2 minutes, add the shelled peas. Stir twice, then add the lemon juice and salt to taste.