Braised Radishes And Sugar Snap Peas Recipes

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SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA



Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

  • In a large bowl, toss together the radishes, peas, ricotta and mint.
  • Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
  • Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

SAUTEED RADISHES AND SUGAR SNAP PEAS



Sauteed Radishes and Sugar Snap Peas image

Categories     Vegetable     Side     Sauté     Easter     Radish     Spring     Sugar Snap Pea     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 3

3 1/2 pounds sugar snap peas, strings removed
6 tablespoons (3/4 stick) butter
20 radishes (from 2 bunches), sliced 1/8 inch thick

Steps:

  • Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
  • Transfer vegetables to bowl; serve.

BRAISED SPRING VEGETABLES



Braised Spring Vegetables image

Make and share this Braised Spring Vegetables recipe from Food.com.

Provided by Wade in Indianapolis

Categories     Vegetable

Time 40m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 18

1 tablespoon unsalted butter
2 cups radishes, trimmed and quartered
1 1/2 tablespoons olive oil
1 red onion, halved and thinly sliced
3 sprigs fresh thyme
1 pinch sugar
1 pinch kosher salt
2 garlic cloves, thinly sliced
1 bunch scallion, trimmed and halved
1/4 cup white wine
1 lb asparagus, trimmed and cut into 1 inch lengths
1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths)
1/2 lb sugar snap pea, trimmed
1 cup vegetable broth
1 pinch ground pepper
1 cup peas, shelled
1 head boston lettuce, torn into bite-sized pieces
6 tablespoons parmesan cheese

Steps:

  • Heat butter in a large skillet over high heat until sizzling.
  • Add radishes and cook on one side until dappled golden brown (about 5 minutes).
  • Turn radishes a sear for 3 minutes more - transfer to a bowl.
  • Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
  • Add garlic and cook 30 seconds.
  • Add scallions (cut side down), cook until light golden (about 2 minutes).
  • Pour in wine and boil (about 2 minutes).
  • Toss in asparagus, chard stems, snap peas, and broth.
  • Season with salt and pepper.
  • Cover and simmer for 2 minutes.
  • Toss in chard, peas, and lettuce; season with more salt and pepper.
  • Cover and cook until wilted (about 3 minutes).
  • Stir in cheese.
  • Serve with dumplings, polenta, or noodles.

Nutrition Facts : Calories 173.6, Fat 7.6, SaturatedFat 2.8, Cholesterol 9.9, Sodium 401.7, Carbohydrate 19.4, Fiber 6.5, Sugar 6.4, Protein 8.4

SUGAR SNAP PEAS WITH HORSERADISH



Sugar Snap Peas With Horseradish image

Provided by Mark Bittman

Categories     easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups good stock
2 tablespoons soy sauce
1 pound sugar snap peas, trimmed
2 to 3 tablespoons butter
Salt and freshly ground black pepper
1/4 cup freshly grated horseradish, or to taste

Steps:

  • Combine stock and soy sauce in deep skillet over high heat and reduce to about 1/2 cup, 5 to 10 minutes. Add peas and stir frequently until they are bright green and tender and liquid is reduced to a glaze, about 5 minutes.
  • Turn heat to medium and stir in butter and salt (easy at first, because of soy sauce) and pepper to taste. Put in warmed bowl, top with horseradish, and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 637 milligrams, Sugar 7 grams, TransFat 0 grams

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