| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Sugar snap peas; trimmed |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Finely shredded fresh mint leaves |
INSTRUCTIONS
In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes,
or until they are crisp-tender, drain them, and plunge them into a bowl of
ice and cold water to stop the cooking. Drain the peas well. In a large
skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt
and pepper to taste, and heat the mixture over moderately low heat,
stirring, until the peas are heated through. Sprinkle the peas with the
remaining 1 tablespoon mint.
Serves 4 to 6.
Gourmet September 1993
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