Crunchy Snow Peas
From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart
| Serves | 6 |
Introduction
Available year-round, snow peas are an easy and pretty side dish.
Ingredients
| 1¼ | lb. fresh snow peas, stem end trimmed and strings removed | |
| 1 | tsp. salt |
Steps
- Rinse the snow peas in a colander and set aside. Fill a 6- to 8-quart saucepan three-fourths full with water and bring to a boil. Three minutes before serving the entrée, add the salt to the boiling water, then add the snow peas. Boil for 2 minutes, then drain in a colander.
- Plunge 2 cups of the snow peas into cold water and serve the rest. Drain the reserved snow peas on paper towels, and refrigerate for up to 5 days.
Notes
- Serves 4, with 2 cups reserved for Couscous Salad with Cashews, Currants, and Snow Peas
- In the spring, look for sugar snap peas and use them instead. Cook sugar snap peas for 3 to 4. minutes, or until crisp-tender.
This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.
Copyright 2006 Culinate, Inc.