I had to make this twice today, because the first time around I had it in my head to make this recipe with the pods as well. Maybe it's because it's a little early in the season for snap peas (they are best eaten late spring/early summer), but the pods were neither crispy nor tender, just somewhere uncomfortably in the middle. So the second time around I removed them from the pods and I'm much happier with what came out! If you decide to make this more into the snap pea season, perhaps you can throw the whole pods in and be happy with the results, something to think about for the future.
This is really easy, as you know I like my recipes to be, and only requires 5 ingredients. I think you could also chop the onions finer, to make consistency taste a little different; in that case, you will probably need to sautee the onions for about 10-15 minutes, rather than 20-25 minutes as stated in the recipe.
Happy easter, happy Sunday, hope you're sharing it with the people you love!
Sugar Snap Peas with Caramelized Onions, Mint, and Thyme - serves 1
12-15 sugar snap peas
1 tbsp olive oil
1/2 onion, thinly sliced
1 tsp fresh chopped thyme (dried is ok too)
1 tbsp fresh chopped mint (dried in not as ok here, but you could probably use it too)
1. Using a knife or your fingers, pop open the snap peas, remove the peas inside, and put them in a small bowl. Discard the pods.
2. Heat the olive oil in a medium (8- to 10-inch) skillet over medium heat.
3. Add the onion and thyme; sprinkle with a pinch each of salt and pepper. Sautee onions until softened and golden brown, about 20-25 minutes.
4. Add the peas and sautee until peas have turned bright green in color, about 2-3 minutes.
5. Remove from heat and stir in the mint. Serve.
نوش جان!
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