My F&W
quick save (...)

Sugar Snap Peas with Ginger Butter

  • TOTAL TIME: 20 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

This lightly spicy ginger butter is equally delicious on green beans, broccoli or even melted over steak.

Plus: More Vegetable Recipes and Tips

  1. 3 tablespoons unsalted butter, softened
  2. 1 teaspoon finely grated fresh ginger
  3. 1 small garlic clove, mashed to a paste
  4. 1/4 teaspoon minced serrano chile
  5. Salt and freshly ground pepper
  6. 1 pound sugar snap peas
  1. In a small bowl, blend the butter with the ginger, garlic and chile and season with salt and pepper.
  2. In a large, deep skillet of boiling salted water, blanch the snap peas until crisp-tender, about 2 minutes. Drain and pat dry.
  3. Add the ginger butter and the snap peas to the skillet and cook over low heat, stirring constantly, until the butter is just melted and coats the snap peas, about 2 minutes. Serve right away.
Make Ahead The ginger butter can be refrigerated for up to 2 days.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.