I tried making these into főzelék once, it was a bad idea. Sometimes I wish I could get my hands on fresh peas, but then I discovered how to cook snap peas… and it was love at first sight. The other bonus is sugar snap peas are available year around here. They come in a cellophane bag and are generally located in the chilled vegetable section. I had fresh carrots* from the garden, oooh these just added some wonderfulness to this great vegetable. The secret of cooking snap peas is in the timing. Never cook them beyond the bright green phase, once dulled in color, snap peas are spoilt. The best way to cook them is to sauté in a large, non stick skillet; sear them and turn them over often so they can cook quickly and evenly.
SAUTÉED SUGAR SNAP PEAS
1/2 pkg. fresh sugar snap peas
1 Tbsp olive oil
salt
• Wash the sugar snap peas under cold running water and drain.
• Cut off the stem ends and discard.
• Heat the olive oil in a large non stick skillet over medium heat.
• Add the sugar snap peas and salt to taste.
• Sauté tossing often for 5 minutes, until the sugar snap peas are crispy tender.
• Serve immediately.
*If using, sauté the carrot slices separately and then set them aside. Then add to the snap peas just before serving. New carrots cook up faster than old carrots.
