Gabbyct, butter and radishes are one of the most classic combinations...anyway, thought this was brilliant. So light and fresh. I did skip the slicing in half of the snap peas in the interest of time, but I can see how it would be visually appealing that way. Made with the orange and soy glazed salmon from the same month.
Snap Pea and Radish Sauté
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.
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Total: 15 Minutes
- Calories: 65
- Fat: 3.1g
- Saturated fat: 1.9g
- Sodium: 108mg
- 6 cups water
- 12 ounces trimmed sugar snap peas
- 1 tablespoon butter
- 1 teaspoon fresh lemon juice
- 1/2 cup thinly sliced radishes
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1. Bring water to a boil in a large saucepan. Add sugar snap peas; cook 30 seconds or until crisp-tender. Drain and rinse with cold water; drain. Cut half of peas in half diagonally.
- 2. Heat butter in a large saucepan over medium-high heat; swirl until butter melts. Stir in lemon juice. Add peas and radishes; toss to coat. Sprinkle with chives, pepper, and salt.
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