Here is a uncomplicated sugar snap peas recipe that will feed four to 6 people for a side dish.
I simply enjoy eating sugar snap peas. I prefer them raw for a quick snack or to go with a sandwich at lunch time. If I am rounding up ingredients for chicken dumpling, turkey noodle, beef pot roast, or vegetable soup, I merely put them in the stew pot whole. Their tiny size is why I don't have to work over chopping them up for stew but yet they can be tough enough for being simmered for many hours in the pot without shredding. Directly below is a recipe for sugar snap peas to be a side dish.
Ingredients:
1 lb . or 16 oz . of peeled, raw sugar snap peas (if you use homegrown peas out of your garden, you'll need 8-10 peas in this recipe)
3 tbsps granulated sugar
1 tbs unsalted butter
Pinch of salt
Water for covering peas
Put the peas, sugar, butter and salt in the medium size pot and pour in water until it merely barely covers the tops of your peas. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate as your peas boil and be careful to pour in a tiny amount of water if required to stop the peas from caramelizing on the pot. Once in a while stir the peas to guarantee thorough cooking. Carry on and cook the peas at a light boil for eight or ten min or until all the peas yielding when pierced with a knife. Drain all water and serve either warm or room temperature.
You can easily adjust this sugar snap peas recipe to your own preferences by using less sugar or salt. Should you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to be certain that there is plenty of water to dissolve more sugar.
If excessive sugar is added to the recipe and the water inside the boiling pot isn't increased, then the peas may get sticky sweet and there is a possibility for the sugar to burn in the boiling pot. Savor this sugar snap peas recipe!
I simply enjoy eating sugar snap peas. I prefer them raw for a quick snack or to go with a sandwich at lunch time. If I am rounding up ingredients for chicken dumpling, turkey noodle, beef pot roast, or vegetable soup, I merely put them in the stew pot whole. Their tiny size is why I don't have to work over chopping them up for stew but yet they can be tough enough for being simmered for many hours in the pot without shredding. Directly below is a recipe for sugar snap peas to be a side dish.
Ingredients:
1 lb . or 16 oz . of peeled, raw sugar snap peas (if you use homegrown peas out of your garden, you'll need 8-10 peas in this recipe)
3 tbsps granulated sugar
1 tbs unsalted butter
Pinch of salt
Water for covering peas
Put the peas, sugar, butter and salt in the medium size pot and pour in water until it merely barely covers the tops of your peas. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate as your peas boil and be careful to pour in a tiny amount of water if required to stop the peas from caramelizing on the pot. Once in a while stir the peas to guarantee thorough cooking. Carry on and cook the peas at a light boil for eight or ten min or until all the peas yielding when pierced with a knife. Drain all water and serve either warm or room temperature.
You can easily adjust this sugar snap peas recipe to your own preferences by using less sugar or salt. Should you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to be certain that there is plenty of water to dissolve more sugar.
If excessive sugar is added to the recipe and the water inside the boiling pot isn't increased, then the peas may get sticky sweet and there is a possibility for the sugar to burn in the boiling pot. Savor this sugar snap peas recipe!
About the Author:
Want to find vegetarian recipes like black-eyed peas or perhaps green chow chow recipe for supper.
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