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Sugar Snap Peas with Browned Butter, Hazelnuts and Sage

 
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Toasted hazelnuts and sage are cooked in browned butter, then toss in blanched sugar snap peas. This deliciously refreshing recipe makes your sugar snap peas sing.

Yield

4

servings

Prep

8

min

Cook

5

min

Ready

15

min

Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

1 pound sugar snap peas
divined
*
2 tablespoons butter, unsalted
2 tablespoons olive oil
½ cup hazelnuts (filberts)
chopped and toasted
¼ cup sage
fresh and sliced
*
1 x salt and black pepper
to taste
*

Directions

In a medium pot, bring 6 cups of water to the boil.

Meanwhile prepare a large bowl of ice water to shock the sugar snap peas, locking in the color and to prevent over-cooking.

Add the salt and peas to the boiling water and cook until tender-crisp.

Using a slotted spoon transfer the sugar snap peas to the ice water. Drain and pat dry.

Transfer into a large mixing bowl.

In a small nonstick skillet, add the butter and olive oil.

Heat over medium heat until the butter bubbles and becomes slightly brown.

Stir in the hazelnuts and sage leaves, and cook for 2 to 3 minutes until the nuts well coated and sage leaves are wilted.

Remove from the heat and pour over the sugar snap peas.

Gently toss until well combined.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 19796% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 2%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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