Thursday, June 14, 2012

Sugar Snap Peas with Shallots and White Wine

Note: This post is linked to Seasonal Eats for June 2012 at Delectable Musings.

My vegetable project continues. Sugar snap peas are only available for a few weeks around this time of year, so as soon as I see them at the Green Market I snap them up (pun intended) and don't stop until they are gone. I usually serve them with pasta if I haven't eaten them all by the time I get home.

This time I wanted to try something different, so I decided to make a simple saute with a shallot, white wine and fresh basil. Because the snap peas are best if cooked for a scant minute or two, this dish can be whipped up in an instant, and serves as a refreshing, flavorful side dish for steak, fish or chicken.
Home Cookin Chapter: My Recipes

Makes 4 servings

1 pint sugar snap peas, rinsed and trimmed
1 Tbsp olive oil
1 Tbsp butter
1 shallot, finely chopped
2 Tbsp dry white wine
Salt and freshly ground black pepper to taste
1 Tbsp fresh basil chiffonade

Heat oil and butter over medium-high heat. Add shallot and cook until translucent, about 2 minutes. Season with salt and pepper. Add the wine and cook for another minute.

Add the peas and saute for 2 minutes. Remove from the heat and add the basil. Serve hot.


Exported from Home Cookin 6.46 (


Xff said...

These look sooo good. A balance of keeping their own great flavor but accented just a little bit with the shallot and basil. Thank you so much for sharing this on the June Seasonal Eats.

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