Christian Petroni's Sugar Snap Peas with Brown Butter, Lemon and Horseradish, as seen on Guy's Ranch Kitchen Season 4.
Recipe courtesy of Christian Petroni

Sugar Snap Peas with Brown Butter, Lemon and Horseradish

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings



  1. With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
  2. Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
  3. In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
  4. Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

Cook’s Note

Choose fresh, unblemished snap peas. Peas should have a tender bite but break in half cleanly. Disregard peas that have tough, woody pods.