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Simple Sugar Snap Peas and Onions Cooking Recipes

Sugar Snap Peas and Onions


Put these on the same menu as a thick slice of roast beef, a grilled steak, or any kind of cooked poultry.


Makes 6 to 8 servings

  • 2 tablespoons butter or olive oil

  • 2 pints (1 1/4 pounds) boiling onions, boiled in water to cover for 1 minute, drained and peeled; or one 16 ounce package frozen baby onions, thawed

  • 1/2 cup well flavored chicken stock

  • 1 pound sugar snaps peas, topped and strung

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh basil

  • 1/3 cup sliced almonds or pecan pieces, toasted

  1. Heat the butter or oil in a large heavy skillet over low heat.

  2. Add the onions and cook, stirring, until golden, 6 to 89 minutes. Stir in the stock. Simmer 5 minutes.

  3. Stir in the peas. Cover and simmer over low heat for 5 more minutes. Season well with the salt, pepper and the basil. Simmer over low heat until the peas are crisply tender, about 5 minutes longer.

  4. Stir in the nuts, heat through, toss well and serve very hot.

Notes: if fresh sugar snaps are not in the market, use frozen pods, but check often so they do not overcook.

More about Sugar Snap Peas Cooking Recipes


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