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Wednesday, January 14, 2009

Shallot and Parsley Sugar Snap Peas

My children love to eat sugar snap peas raw (1. they make a loud crunch when you bite them 2. the peas can be catapulted out of them with the correct angle of squeezing. 3. They are sweet hence, popular) but sometimes we like to change it up at dinner so I came up with this the other night. Oh, a photo of this can be found below, plated with the Balsamic Chicken.

1 tablespoon vegetable oil
8 oz bag stringless sugar snap peas
1/2 large shallot
2 teaspoons fresh parsley
Salt & pepper
In large skillet heat oil on medium. Add shallot and saute briefly about 30 seconds. Add parsley and peas, toss and cook for 3-4 minutes, until heated thoroughly. Season with salt and pepper just as they are finished cooking. Serve immediately.

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