Baby Peas With Mustard Horseradish Butter Recipes

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH

Sugar Snap Peas with Brown Butter, Lemon and Horseradish image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound sugar snap peas (can substitute with snow peas or green beans)
1 small piece fresh horseradish (no more than 1 inch needed)
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Juice from 1/2 lemon

Steps:

With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

BABY PEAS WITH MUSTARD HORSERADISH BUTTER

Baby Peas with Mustard Horseradish Butter image

Time 10m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 (10-ounce) package frozen baby peas
1/4 cup water
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter, softened
1 tablespoon finely chopped shallot
2 teaspoons bottled horseradish (not drained)
1 teaspoon grainy mustard

Steps:

Cook peas with water and salt in a 2-quart saucepan, covered, over moderate heat, until tender, 5 to 8 minutes.
Meanwhile, mash together remaining ingredients and salt and pepper to taste in a small bowl. Drain peas in a colander and return to pan, then stir in butter mixture.

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