Brown Butter Sugar Snap Peas with Mint
Yield: 2 to 4 servings
1 pound sugar snap peas, strings removed
1 tablespoon unsalted butter
15 medium-sized fresh mint leaves, chopped roughly
1 tablespoon freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
In a large sauté pan over high heat, add the butter. The butter will foam up, subside, and after approximately 30 to 40 seconds, begin to turn golden brown. Brown butter has a slight nutty favor that works well with this dish.
Once the butter has turned golden brown, mix in the sugar snap peas. Cook, stirring occasionally, for 3 minutes.
Remove from the heat and add the mint and the lemon juice.
Season to taste with salt and pepper, mix together, then serve immediately.
I don’t Facebook, Tweet, Twitter, or sing underwater. I would like to see printer friendly options for printing some of your recipes. Why don’t you offer that?
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My sugar snap peas are promising a bumper crop. I have been promising all of my friends a handout. I can’t wait to try this.
This looks so good. Can’t wait to try it.