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Roasted sugar snap peas12/8/2023 ![]() ![]() Sources: I slightly adapted this Roasted Sugar Snap Peas with Fleur de Sel recipe from the April 2003 issue of Bon Appetit Magazine. Typically it is from France though some is produced in Portugal. (The sugar addition is only needed if the sugar snaps are not in season and lack natural sweetness. ![]() Sprinkle with the olive oil, finely diced onion, and thyme. The flavor salt, like wines, varies depending on the region it is harvested from. Spread sugar snap peas in a single layer on a cookie sheet (that have ridges). ** Fleur de Sel, Flower of Salt, Flor De Sal - Skimmed from the top of salt ponds early in the process of evaporation, this is considered a great condiment salt also good on grilled meats, in salads and on vegetables. Sugar snap peas are high in vitamins and a reliable source of fiber, adding nutrition, color and texture to your meals. Because the pods of green peas are difficult to chew, sugar snap pea pods were bred with their fibers going in one direction, making them easier to chew. Remove and discard stem and string from each pod. It is a relatively new food, having been developed in 1979 to meet consumers' demand for edible pod peas that are sweeter and larger than snow peas. 1/2 pound sugar snap peas, fresh or frozen 1 tablespoon olive oil 1 tablespoon chopped shallots 1 teaspoon chopped fresh thyme salt to taste Preheat oven to 450 degrees F. They have a crunchy texture and very sweet flavor.Īccording to the California Department of Public Health, the sugar snap pea is a hybrid of green peas and and snow peas. These peas are not shelled, as the entire pod is eaten.
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