Sugar Snap Peas with Brown Butter, Lemon and Horseradish

Name: Sugar Snap Peas with Brown Butter, Lemon and Horseradish
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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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.