Snap Pea and Radish Sauté

In most other parts of the northern hemisphere, Spring has arrived. Not where we live, mind you, but we’re faking it. We made a fabulous dinner recently to celebrate spring, and regardless of what Old Man Winter is doing outside, indoors we have shown him the back of our hands.

This recipe is a great combination of snap peas and radishes. For those who regard radishes as a red-and-white counterbalance to raw carrot and celery sticks in a three-slot vegetable dish, you should know radishes come in other varieties than the ubiquitous Cherry Belle AND you can cook radishes. Here they add great flavor to flash-cooked snap peas. This recipe comes from the April 2013 issue of Cooking Light, page 130.



12 oz. trimmed sugar snap peas

1 Tbsp butter

1 tsp lemon juice

1/2 cup radishes, thinly sliced

1 Tbsp fresh chives, chopped

1/4 tsp ground black pepper

1/8 tsp salt



Bring 6 cups water to a boil in a large saucepan. Add 12 ounces trimmed sugar snap peas; cook 30 seconds or until crisp-tender. Drain and rinse with cold water; drain. Cut half of peas in half diagonally.

Heat butter in a large saucepan over medium-high heat; swirl until butter melts. Stir in fresh lemon juice. Add peas and radishes; toss to coat. Sprinkle with chives, salt and pepper.

Serves 4.

Snap Pea and Radish Sauté

Snap Pea and Radish Sauté

Here are all three dishes plated together.

Three April 2013 Dishes

Three April 2013 Dishes



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