Recipe courtesy of Christian Petroni
Sugar Snap Peas with Brown Butter, Lemon and Horseradish
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 103
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 305
- Total: 15 min
- Active: 15 min
Ingredients
1 pound sugar snap peas (can substitute with snow peas or green beans)
1 small piece fresh horseradish (no more than 1 inch needed)
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Juice from 1/2 lemon
Directions
- With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
- 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.)
- 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.
- 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.