Free Recipe English Snap Peas (Thompson)
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for English Snap Peas (Thompson) Recipe
16 oz Fresh snap peas
Water; as needed
1 tb Butter
Coarse salt; to taste
English Snap Peas (Thompson) Preparation
Take English peas in the hull. Allow about a pound per person. Combine them in a skillet or wok with about an inch of water. Add a little butter (about a tablespoon per person) and bring everything to a rapid boil over high heat. Keep everything moving by shaking the pan and stirring and cook until the pods are just softened, about 2 to 3 minutes. Sprinkle generously with coarse salt and serve. Pick up a pod by the stem, stick the whole thing in your mouth and pull it between your teeth. Out pop the peas, and you get a bit of the green from the outside of the pod as well. It”s kind of a British take on edamame-the Japanese soy bean treat-and it is incredibly delicious in a wonderfully atavistic way (Thompson says it should be served only among family and close friends). *REF: IN THE KITCHEN, Spring”s Raw Simplicity, By RUSS PARSONS, Wed 5/13/1998 < www.latimes.com/HOME/NEWS/FOOD/ > Sent by Hanneman/buster Notes: Sylvia says she learned how to cook snap peas from a Jane Grigson book. Recipe by: The Kitchen Garden Cookbook, by Sylvia Thompson Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14, 1998
Cooking Temperature:
Recipe Serves: 1
How Do You Cook English Snap Peas (Thompson)?
If you know a better English Snap Peas (Thompson) Recipe please comment below.