Sugar Snap Peas With Lemon Butter Recipes

Steps:

• 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.

Steps:

• Blanch the peas in a saucepan with boiling salted water for 1 minute.
• Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
• In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
• Heat the peas over moderately low heat until they are hot, stirring occasionally.

Steps:

• In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.

Steps:

• Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
• Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
• Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

Steps:

• Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
• Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.