Snow peas in the french style
Snow peas, once considered a cliche of Cantonese restaurants in America, became the darlings of nouvelle cuisine. They are called mange-tout in French, which means “eat the whole thing.” This classic saute with shallots and butter is an utterly French preparation.
Serves 4
1 pound snow peas
5 large shallots, about 6 ounces
1 Tablespoon plus 2 teaspoons unsalted butter
- Wash snow peas and pat dry. Remove tips, tails and fibrous strings.
- Place in a steamer basket over boiling water. Cover tightly and steam for 2 minutes. Place in a colander under cold running water. Pat dry.
- Peel shallots and chop finely. 4. In a large non-stick skillet, melt butter and add shallots. Cook, stirring over medium heat for several minutes until shallots soften and become translucent. You do not want them to brown.
- Add snow peas and cook for 3 minutes, until tender and hot. Do not overcook; you want the snow peas to remain bright green.
- Season with coarse sea salt (sel gris is best) and freshly ground black pepper.
Recipe by Rozanne Gold.Healthy 1-2-3
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