Happy Boy Recipes
Snap Peas In the Saute Pan
Sauteed Sugar Snap Peas with Tarragon Butter
Snap Peas Please, Before They're Tarra-gone
Total Time: 15 - 20 min Servings: 3 - 4 Side Dish
Posted by Lo
If sugar snap peas are so sweet and delicious raw, why would anyone ever sauté them? Because they are really sweet and delicious sautéed too, and can be added as a crispy and delicious side dish to a summer barbecue. This is one of my favorite spring and fall recipes, when the sugar snaps are in abundance. I bring home a pound, eat the first ¼ raw and sauté the rest. This is a crowd-pleasing recipe because the shallots caramelize, while the tarragon and lemon add a fresh flavor at the end.
3/4 pound sugar snap peas
1 tablespoon finely chopped shallot
1 tablespoon (or more!) unsalted butter
2 teaspoons chopped fresh tarragon (also works with dill!)
1/2 teaspoon finely grated fresh lemon zest (also works with orange zest!)
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
2. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. If you prefer your peas softer, add 1T water, cover and allow to steam over low heat for 3-4 additional minutes.
3. Add tarragon, zest, salt, and pepper.
4. Toss and serve.
Follow the Farm
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!