Side Pannel
English Snap Peas (Thompson)
English Snap Peas (Thompson)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 16 oz Fresh snap peas
- Water; as needed
- 1 tb Butter
- Coarse salt; to taste
Directions
Take English peas in the hull. Allow about a pound per person. Combine them
in a skillet or wok with about an inch of water. Add a little butter (about
a tablespoon per person) and bring everything to a rapid boil over high
heat.
Keep everything moving by shaking the pan and stirring and cook until the
pods are just softened, about 2 to 3 minutes. Sprinkle generously with
coarse salt and serve.
Pick up a pod by the stem, stick the whole thing in your mouth and pull it
between your teeth. Out pop the peas, and you get a bit of the green from
the outside of the pod as well.
It's kind of a British take on edamamethe Japanese soy bean treatand it
is incredibly delicious in a wonderfully atavistic way (Thompson says it
should be served only among family and close friends).
in a skillet or wok with about an inch of water. Add a little butter (about
a tablespoon per person) and bring everything to a rapid boil over high
heat.
Keep everything moving by shaking the pan and stirring and cook until the
pods are just softened, about 2 to 3 minutes. Sprinkle generously with
coarse salt and serve.
Pick up a pod by the stem, stick the whole thing in your mouth and pull it
between your teeth. Out pop the peas, and you get a bit of the green from
the outside of the pod as well.
It's kind of a British take on edamamethe Japanese soy bean treatand it
is incredibly delicious in a wonderfully atavistic way (Thompson says it
should be served only among family and close friends).
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