Sugar Snap Peas with Browned Butter, Hazelnuts & Sage
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 servingsPrep
8 minCook
5 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sugar snap peas
divined |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
hazelnuts (filberts)
chopped and toasted |
|
| 59 | ml |
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.
