Here is a uncomplicated sugar snap peas recipe that will feed four to 6 people for a side dish.
I simply like eating sugar snap peas. I enjoy them raw for a quick munchie or together with a sandwich at lunch or dinner. Each time I am rounding up ingredients for chicken noodle, turkey noodle, beef and noodle, or vegetable soup, I simply put them in the soup pot without cutting them. Their tiny size makes certain that I don’t have to spend time over chopping them up for stews but yet these are robust enough for being simmered for many hours in the pot without falling apart. Here is a recipe for sugar snap peas as the side dish.
Peas Ingredients: 1 lb . or 16 oz . of peeled, raw sugar snap peas (if you use homegrown peas from a garden, then you’ll need 8-10 peas in this recipe)
3 tbsp white sugar
1 tbs unsalted butter
1/4 tsp salt
Water to cover the peas
Put the peas, sugar, butter and salt in the medium size pot and pour in water until it merely barely covers the tops of your peas. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate as your peas boil and be careful to pour in a tiny amount of water if required to stop the peas from caramelizing on the pot. Once in a while stir the peas to guarantee thorough cooking. Carry on and cook the peas at a light boil for eight or ten min or until all the peas yielding when pierced with a knife. Drain all water and serve either warm or room temperature.
You can easily adjust this sugar snap peas recipe to your own preferences by using less sugar or salt. Should you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to be certain that there is plenty of water to dissolve more sugar.
If excessive sugar is added to the recipe and the water inside the boiling pot isn’t increased, then the peas may get sticky sweet and there is a possibility for the sugar to burn in the boiling pot. Savor this sugar snap peas recipe!
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