It's almost a shame to cook them, because they taste so good raw. But combined with cooked carrots, they make a fast and colorful side dish that complements any meal.
The snap peas need to be rinsed before cooking. Then I trim off the pointy tip of each end, pulling at the string that runs down one or both sides of the pod.
I slice the carrots in thick rounds, and cook them in a little boiling water until they are almost tender. Then I put the snap peas on top of the carrots, cover the pot, and let them steam for a couple of minutes until they're bright and tender-crisp.
I drain it all and put it in a serving dish. We add butter or salt and pepper to taste at the table.
Sometimes the simplest things are the best.
No comments:
Post a Comment