Easy Sugar Snap Peas

by Kathy Smith

Below is a easy sugar snap peas recipe that feeds four to 6 people for a side dish.

I simply like eating sugar snap peas. I enjoy them raw for a quick munchie or together with a sandwich at lunch or dinner. Each time I am rounding up ingredients for chicken noodle, turkey noodle, beef and noodle, or vegetable soup, I simply put them in the soup pot without cutting them. Their tiny size makes certain that I don't have to spend time over chopping them up for stews but yet these are robust enough for being simmered for many hours in the pot without falling apart. Here is a recipe for sugar snap peas as the side dish.

1 lb . or 16 oz . of peeled, raw sugar snap peas (if you use homegrown peas from the garden, you will need eight or ten peas for the recipe)

3 tbsp white sugar

1 tbs unsalted butter

Pinch of salt

Water to cover

Put the peas, sugar, butter and salt inside a medium size pot and put water until it merely barely covers the tops of peas. Bring water to a boil and then reduce heat to medium. Let the water to evaporate as peas boil and be careful to pour in a tiny amount of water if necessary to help prevent the peas from getting stuck to the pot. Every so often stir the peas to be sure thorough cooking. Carry on and cook the peas at a gentle boil for eight to ten mins or until all the sugar snap peas yielding when pierced with a knife. Drain all water and serve either cold or hot.

You can easily adjust this sugar snap peas recipe to your own preferences by using more sugar or salt. Should you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Keep in mind to adjust the sugar to water proportions to make certain there is plenty of water to dissolve the extra sugar.

If a lot of sugar is added to the recipe and the water inside the boiling pot isn't increased, then the peas can become sticky sweet and there is a chance for the sugar to burn inside the pot. Dive into this sugar snap peas recipe!

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