Steaming and stir-frying are the most familiar ways to cook snow peas. But I find roasting them brings out a wonderful sweetness that you don't get from the first two methods.
After rinsing them with cold water, grab and pull out the tough string that runs along the side of each pod. If you find the super-delicate pods, without the string, at farmers markets (or from your friend's garden like I do), all the better.
Spread a layer of snow peas on a nonstick baking sheet. (It's OK if they touch each other.) Drizzle olive oil over and sprinkle with salt. Bake at 400 degrees for 10 minutes. They won't be crunchy, however they need this amount of heat and time to create the caramelization that I like.
I serve them with no further embellishments although you could sprinkle on lemon juice, if you want.
Spread a layer of snow peas on a nonstick baking sheet. (It's OK if they touch each other.) Drizzle olive oil over and sprinkle with salt. Bake at 400 degrees for 10 minutes. They won't be crunchy, however they need this amount of heat and time to create the caramelization that I like.
I serve them with no further embellishments although you could sprinkle on lemon juice, if you want.
1 comment:
Wanted you to know how much my husband and I enjoyed your recipe. I used seasoned (basting) oil and the taste was terrific!
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