Sautéed sugar snap peas

Sugar snap peas are one of the delights of early summer.  Fresh, green and vibrant.  Cooking them in a gentle manner will preserve the bright flavor.  I like this steam/sauté technique.  Works well with other vegetables such as carrots.

Tip and peel strings on sides of sugar snaps.  Heat a sauté pan over medium heat, add a nub of butter, sugar snaps, a few splashes of water and salt.  Or throw them all in at one time.  Cover and steam a couple minutes.  Partially remove cover to let water evaporate.  Takes about 5 minutes.  Do not overcook!  If you want to hold them for other dinner items to be done, undercook them a bit.

For carrots, slice and do the initial steaming part for longer.  They’re heartier than sugar snaps, so remove the cover and let the heat boil off the water, and let the butter glaze the carrots beautifully.  One of the nicest things you can do to farmers markets carrots in July into the fall.


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