Steaming Snap Peas: A Quick, Easy, And Healthy Treat

Steaming snap peas is a quick and easy way to cook them, taking just a few minutes. To steam snap peas, start by rinsing and drying the peas. You can also remove the tips and strings from the peas, but this is not necessary and makes little difference to the final result. Next, arrange the peas in a steamer basket over boiling water and steam for 3-5 minutes, or until they are crisp-tender. Then, toss the steamed peas with butter, salt, and pepper, and garnish as desired.

How to steam snap peas

Ingredients

• 1 pound of snap peas
• 1 tablespoon of olive oil
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of coarse ground black pepper
• 1 tablespoon of minced fresh dill (or 1 teaspoon if using dried dill)

Optional Ingredients

• 2-3 teaspoons of lemon zest
• 3 tablespoons of butter or margarine
• Fresh tarragon or mint, chopped

Method

First, rinse the snap peas with water to clean them. You can then remove the tough stringy part that runs along the sides of the pod, as well as the stem ends. However, some people find that this doesn't make a big difference and isn't worth the effort.

Next, heat a large skillet or frying pan with olive oil over medium-high heat. Once the oil is hot, add the snap peas, salt, and pepper, and stir to coat with oil. Cook for around 5 minutes, stirring frequently, until the peas are tender but still crisp and bright green. It is better to undercook than overcook.

Once cooked, remove the snap peas from the heat and add butter, tarragon or mint, and more salt and pepper to taste. You can also add lemon zest for a little extra brightness.

Serve immediately and enjoy!

How to season snap peas

Snap peas are a delicious and healthy snack or side dish that can be seasoned in a variety of ways. Here are some tips and ideas for seasoning snap peas to enhance their natural sweetness and crispness:

Preparation

Before seasoning your snap peas, you'll want to prepare them by rinsing them with water to clean them. You can also remove the tough stringy part that runs along the sides of the pod, as well as the stem ends. However, some people find that removing the strings is not worth the effort and only makes a minor difference in texture. It's up to your personal preference.

Cooking Method

Snap peas can be cooked in a variety of ways, including steaming, blanching, roasting, boiling, or sautéing. Sautéing is a popular choice because it brings out the sweetness and flavour of the peas and enhances their texture. To sauté snap peas, heat a large skillet on medium-high heat and add olive oil or avocado oil. You can also use other types of oil, such as grapeseed oil. Once the oil is hot, add the snap peas and sauté for 2-5 minutes, stirring frequently, until they are tender but still crisp and bright green. It's important not to overcook snap peas, as they can turn limp and bitter.

Seasonings

Once your snap peas are cooked, it's time to season them! Here are some seasoning ideas:

• Salt and pepper: A sprinkle of salt and freshly ground black pepper can enhance the flavour of snap peas.
• Butter: A little butter can add a rich, creamy flavour to the peas.
• Lemon zest: Lemon zest adds a bright, zesty flavour to the peas and is a great way to brighten up the dish.
• Herbs: Fresh herbs like tarragon, mint, or dill can add a refreshing flavour to the peas.
• Spices: Try adding spices like garlic powder or red pepper flakes for a kick of flavour.
• Salad dressing: A drizzle of your favourite salad dressing, such as Tuscan-style Italian dressing, can make a delicious coating for snap peas.

Feel free to experiment with different combinations of seasonings to find your favourite flavour profile for snap peas!

How to sauté snap peas

Sautéing snap peas is a quick and easy way to cook them, bringing out their sweetness and flavour while enhancing their texture.

First, rinse your snap peas and dry them. You can remove the tips and strings from the peas, but this is not necessary and makes little difference to the final result. However, if your peas are older, the strings may be stiffer and more noticeable.

Next, heat a large skillet on medium-high heat and add some olive oil or avocado oil. Once the oil is hot, add the snap peas and sauté, stirring constantly to ensure they cook evenly. You can also add some salt and pepper to the pan at this stage.

After 2-5 minutes, when the peas are bright green and barely fork-tender, remove them from the heat. They will continue to cook a little after being removed from the heat, so it's important to take them off the heat before they are fully cooked to avoid overcooking.

Finally, season with salt and pepper to taste, and a little lemon zest if you like. Serve immediately and enjoy!

How to roast snap peas

Roasting snap peas is a great way to enhance their crisp sweetness. Here is a step-by-step guide on how to roast snap peas:

Preparation:

Firstly, rinse the snap peas with water to clean them. You can choose to remove the tough stringy part that runs along the sides of the pod, but some people find this makes little difference and isn't worth the effort. However, if you are using older peas, the strings may be more stiff and noticeable, so it is recommended to remove them.

Cooking:

Preheat your oven to 400°F (200°C). Then, toss the snap peas in a bowl with some olive oil, avocado oil, or another oil of your choice. Spread the snap peas in a single layer on a baking sheet. You can season them with salt and pepper, or other spices of your choice. Roast the snap peas for 10-15 minutes, or until they are tender and slightly charred. Keep an eye on them to make sure they don't overcook.

Serving:

Once they are done, remove the snap peas from the oven and serve immediately. You can sprinkle some fresh herbs like dill or tarragon, or a squeeze of lemon juice, for added flavour.

Roasted snap peas make a great side dish and can be served with proteins like salmon or chicken. They are best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to four days.

How to blanch snap peas

Blanching snap peas is a great way to cook them while retaining their bright green colour, crisp texture, and sweet flavour. Here is a step-by-step guide on how to blanch snap peas:

Step 1: Prepare the Snap Peas

Start by rinsing the snap peas under cool running water to remove any dirt or debris. You can also soak them in a bowl of water for a few minutes, then drain them. Optionally, you can trim the ends and remove any tough strings from the pods. However, some people find that this step is unnecessary, especially if the peas are young and fresh.

Step 2: Blanching

Fill a large pot with water and place it on the stove. You will need enough water to completely submerge the snap peas. Bring the water to a rolling boil over high heat. Once the water is boiling, carefully add the snap peas to the pot. You can use a strainer or basket to lower the peas into the water, or add them directly to the pot.

Step 3: Cooking

Cook the snap peas in the boiling water for about 1 minute. You will know they are ready when they turn a bright green colour. Be careful not to overcook them, as they can quickly become limp and lose their crispness.

Step 4: Drain and Refresh

As soon as the snap peas are bright green, remove them from the boiling water. You can use a strainer or slotted spoon to take them out. Immediately plunge the snap peas into a bowl of ice water to stop the cooking process and set their colour and texture. Let them cool in the ice water for about a minute.

Step 5: Season and Serve

Once the snap peas are cooled, drain them from the ice water and pat them dry with a clean towel. Transfer the blanched snap peas to a serving dish. You can season them simply with some butter, salt, and pepper, or add other herbs and spices to taste. Enjoy your freshly cooked snap peas!

Frequently asked questions