| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Side dishes |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Salt |
| 4 |
c |
Loosely packed pods ~ 1 lb |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
|
|
Zest of 1 medium lemon |
| 1 |
md |
Garlic clove, minced |
| 8 |
|
Basil leaves chopped fine |
| 1/2 |
ts |
Salt |
|
|
Ground black pepper |
INSTRUCTIONS
BLANCHED SUGAR SNAP PEAS
SEASONINGS
Blanching of Sugar Snap Peas:
Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and
peas and cook until crisp-tender, 1 1/2 to 2 minutes, depending on size of
peas. Drain peas, shock in ice water, drain again and pat dry. Peas can be
set aside for up to one hour.
Seasoning:
Heat oil over medium heat in medium saute pan. Add zest and garlic; saute
until garlic is soft but not browned, about 2 minutes. Add peas, lemon
juice, and basil; too to combine. Cook until just heated through, 1 to 1
1/2 minutes. Season with salt and pepper to taste; serve immediately.
From Cook's Illustrated, May/June 1997 Issue. WONDERFUL!
Posted to MM-Recipes Digest V4 #148 by "Marijo
Yates"<Marijo.Yates@us.coopers.com> on May 28, 1997
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