Sugar Snap Peas con le herbe
4 csugar snap peas, stemmed and stringed
1shallot finely diced
3 clovegarlic, crushed
1 Tbspfresh parsley, chopped (1 teaspoon dried)
1 Tbspsnipped chives (1 teaspoon dried)
1 tspfresh tarragon, chopped (1/4 teaspoon dried)
·morton's nature seasoning as desired
How to Make Sugar Snap Peas con le herbe
- Earlier in the day I parboil my sugar snap peas for 3 minutes in chicken broth. Then I spread them out on a cookie sheet and place them in the ice box to chill. The "expert chefs" on TV will tell you to stick them in iced water but I have found that washes out the flavor I am trying to build and waterlogs them so I do not do that.
- About 10 minutes before dinner, throw the butter in a skillet. Melt it down and add the shallot and sauté a couple of minutes till tender. Now add the garlic and herbs and sauté 1 minute, now throw the peas in and season as desired with Morton’s. Sauté these about 5 minutes over medium heat till peas are hot and crisp tender.
- If you like them a bit more tender then you should boil them longer and not try to cook them in the butter.
- Notes: please feel free to use your own combination of herbs or match the herbs to your dinner, if you are having an Italian dinner then use Italian seasonings. I know it may sound weird but I actually love them with fresh dill.