KAKANONI | Cuisine, Food and Recipes Blog

Below is a easy sugar snap peas recipe that feeds four to 6 people for a side dish.

I simply like eating sugar snap peas. I enjoy them raw for a quick munchie or together with a sandwich at lunch or dinner. Each time I am rounding up ingredients for chicken noodle, turkey noodle, beef and noodle, or vegetable soup, I simply put them in the soup pot without cutting them. Their tiny size makes certain that I don’t have to spend time over chopping them up for stews but yet these are robust enough for being simmered for many hours in the pot without falling apart. Here is a recipe for sugar snap peas as the side dish.

Ingredients:
1 lb . or 16 oz . of peeled, raw sugar snap peas (if you use homegrown peas from the garden, you will need eight or ten peas for the recipe)

3 tbsp white sugar

1 tbs unsalted butter

Pinch of salt

Water to cover the peas

Put the peas, sugar, butter and salt inside a medium size pot and put water until it merely barely covers the tops of peas. Bring water to a boil and then reduce heat to medium. Let the water to evaporate as peas boil and be careful to pour in a tiny amount of water if necessary to help prevent the peas from getting stuck to the pot. Every so often stir the peas to be sure thorough cooking. Carry on and cook the peas at a gentle boil for eight to ten mins or until all the sugar snap peas yielding when pierced with a knife. Drain all water and serve either cold or hot.

It is easy to adjust this sugar snap peas recipe to fit your own preferences by using less sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Be mindful to adjust the sugar to water proportions to make certain there is plenty of water to dissolve the extra 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!

Here are two side dishes black-eyed peas and a chow chow recipe that are light and healthy.