Sugar snap peas look just like fresh peas in their pods, but they are slightly smaller and more tender, so you can eat the whole thing pod and all. They are sweet and tasty and are also delicious served raw try them on your next crudits platter. If you cannot get them, then try this dish with snow peas; they also make a wonderful side vegetable. Snow peas take less time to cook than sugar snaps, so if you are using them, cook them for only 3 minutes along with the final cooking of the carrots.
SERVES 6 TO 8
1ВЅ pounds sugar snap peas
4 medium carrots, peeled
3 tablespoons butter
1ВЅ tablespoons honey
- Rinse the sugar snap peas under cold water and pat very dry. String them by grasping the top stem end and pulling down toward the flat side of the pea. This will string both sides at once. Cut the carrots crosswise into thirds. Cut each third into quarters vertically so that they resemble the shape of the sugar snap peas.
- Bring about 1 inch of water to a boil in a large skillet. Add the carrots and cook, covered, for 3 to 5 minutes, or until they are tender yet still a little crisp. Drain thoroughly and dry the pan.
- In the same skillet melt the butter over medium heat. Saut the sugar snap peas for 5 minutes, stirring frequently, then add the carrots and cook 3 more minutes, or until the peas are tender yet still crisp and bright green. Drizzle on the honey and stir to coat. Cook for 1 minute, stirring constantly. Serve immediately.