Delicious Sugar Snap Peas Recipe

The following is a easy sugar snap peas recipe that will serve four to 6 people as one side dish.

I really like eating sugar snap peas. I love them raw for a quick munchie or along with a sandwich at lunch time. If I am rounding up ingredients for chicken noodle, turkey noodle, beef pot roast, or vegetable soup, I simply pour them in the stew pot without chopping them up. Their small size makes certain that I don’t have to devote time over slicing them up for stews nevertheless these are thick enough for being simmered for a long time in the pot without shredding to splinters. Listed below is a recipe for sugar snap peas to be a side dish.

Sugar Snap Peas Ingredients:
1 lb or 16 oz . of peeled, raw sugar snap peas (if you utilize homegrown peas from the garden, then you’ll need eight or ten peas in this recipe)

3 tblsp white sugar

1 tbs unsalted butter

Pinch of salt

Water to cover

Assemble the peas, sugar, butter and salt in the medium size pot and put water until it merely barely covers the tops of peas. Bring water to a boil and then reduce heat to medium. Let the water to evaporate as your peas boil and just put in a bit of water if necessary to help keep the peas from getting stuck to the pot. Frequently stir the peas to guarantee thorough cooking. Carry on and cook the peas at a slow boil for 8-10 min or until sugar snap peas soft when stuck with a knife. Drain all of the water and serve either cold or hot.

You can easily adjust this sugar snap peas recipe to your own preferences by taking away sugar or salt. If you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Be sure to adjust the sugar to water proportions ensuring that there is ample water to dissolve more sugar.

If a lot of sugar is added to the recipe and the water inside the pot isn’t increased, then the peas may get sticky sweet and there is a chance for the sugar to burn inside the pot. Relish this sugar snap peas recipe!

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