Buzz
Sugar snap peas offer a delightful and straightforward culinary experience. They can be enjoyed raw or cooked, complementing various recipes effortlessly. Raw sugar snap peas serve as a handy on-the-go snack, while cooked ones boast a robust flavor that harmonizes beautifully with other dishes. Regardless of your cooking method, keeping them in their pods ensures you relish their crisp, sweet taste.
Instructions
Enjoying Raw Sugar Snap Peas
Trim the tough stem from the end of the pea pod using a knife. While not all sugar snap peas have stems, if yours do, ensure to remove them before consumption. Place the peas on a cutting board and carefully trim the tip of the pod where the stem is attached.
Enjoy the entire pod. Unlike garden peas, you can consume the pods of sugar snap peas. There's no need to remove the round peas inside. The pods offer a delightful crunch and sweetness.
Incorporate raw sugar snap peas into salads. Adding raw sugar snap peas can enhance the crunchiness and nutritional value of your salads. Cut the pods into smaller pieces for easier mixing, or leave them whole.
Pair raw sugar snap peas with various dips. Dip them into hummus, guacamole, or other types of dips. Sugar snap peas provide a healthier option compared to chips or bread typically served with dips.
Sautéing Sugar Snap Peas
Heat 1 tablespoon (14.8 mL) of olive oil in a pan over medium-high heat.
Any type of olive oil will suffice. Ensure the pan is large enough to accommodate all the sugar snap peas for sautéing.
Transfer the sugar snap peas into the pan. Use a large spoon to carefully place the sugar snap peas into the pan to prevent hot oil from splashing. Stir them with the spoon to ensure they're coated with olive oil.
Sprinkle 1 ½ teaspoons (7.4 mL) of salt and ¾ teaspoon of pepper (3.7 mL) over the peas. Use the spoon to mix in the salt and pepper evenly, coating the sugar snap peas thoroughly.
Sauté the sugar snap peas in the pan for 3-5 minutes. Use the spoon to flip and stir them for even cooking. The sugar snap peas are ready when they become tender and crispy.
Turn off the stove and serve the sugar snap peas. Transfer them from the pan to a large bowl, sprinkle some sea salt for added flavor, and serve with a serving spoon.
Blanching Sugar Snap Peas
Prepare a pot with 6 cups of water and bring it to a boil. Set the pot of water on a burner and turn the heat to the highest setting. Ensure the pot is large enough to accommodate all the sugar snap peas you intend to blanch.
Prepare a generous bowl filled with ice and water. Use approximately 1-2 trays of ice cubes. Once the ice is in the bowl, fill it nearly to the brim with water. Set aside the bowl of ice water.
- Complete this step while awaiting the water in the pot to boil to save time.
Introduce the snap peas and 1 teaspoon (4.9 mL) of salt into the boiling water. Boiling the sugar snap peas will tenderize them and retain their color and flavor. Keep the pot uncovered during the boiling process.
Allow the sugar snap peas to boil for 5 minutes. Ensure not to remove them from the boiling water prematurely, as this may hinder proper blanching. After 5 minutes, the sugar snap peas should be both crisp and tender.
Transfer the peas from the boiling water to the bowl of ice water. Utilize a slotted spoon to transfer the sugar snap peas, allowing excess boiling water to drain. Once all the sugar snap peas are in the bowl of ice water, turn off the stove.
Immediately drain the ice water from the bowl. Remove the sugar snap peas from the bowl and place them on a dry paper towel. Use another paper towel to gently pat the sugar snap peas until they are dry.
Utilize the blanched sugar snap peas in a recipe or store them for future use. Incorporate them into salads or stir-fries; their tenderness is enhanced after blanching. If not using immediately, store them in a sealed plastic bag in the refrigerator or freezer.
- Store in the refrigerator for up to 5 days.
- Blanched sugar snap peas can be stored in the freezer for up to a year.
Roasting Sugar Snap Peas
Preheat the oven and prepare a baking sheet. Set the oven to 450°F (232°C). As it preheats, arrange the sugar snap peas in a single layer on a baking sheet, ensuring they are not overlapping. If necessary, use a second baking sheet.
Coat the sugar snap peas with olive oil using a basting brush. Dip the brush into a bowl of olive oil until saturated, then brush the oil over all the sugar snap peas until evenly coated.
Enhance the flavor of sugar snap peas with seasoning. Sprinkle salt and pepper onto the sugar snap peas, and consider adding additional seasonings like thyme and garlic powder. Aim for an even coating of seasonings as you sprinkle them over the peas.
Bake the sugar snap peas in the oven for 10 minutes. After 10 minutes, check the sugar snap peas; if they're lightly browned at the edges, they're ready. If not, leave them in the oven for a few more minutes.
Remove the sugar snap peas from the oven and serve. Use a spatula to transfer them from the baking sheet to a plate. Serve the roasted sugar snap peas as a side dish or incorporate them into a roasted vegetable assortment.
