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How to Cook Sugar Snap Peas (Snap Peas or Mangetout) – 2 Recipes

Sugar Snap Peas are the more developed variety of Mangetout (which in French means eat-all). Sugar Snaps can be eaten raw and can be eaten whole. Although we believe that to get the best out of these sweet crunchy peas is to give them a little sautee or boil. If you have never tried cooking Sugar Snap Peas, we have two recipes below for you to have a go at:

Veal Fillets with Sugar Snap Peas

 

  • 2 Servings
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

 

Ingredients

  • 250g veal fillets
  • All-purpose flour, for coating meat
  • 150g sugar snap peas
  • 1 teaspoon tomato paste
  • 150ml tomato sauce
  • 5 fresh basil leaves
  • ½ tablespoon fresh coriander, chopped
  • 1 garlic clove, sliced
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Bring a large pot of salted water to a boil, and blanch sugar snap peas for a couple of minutes. Drain them.
  2. Pass the meat into the flour and coat well.
  3. Heat extra virgin olive oil in a non-stick skillet and brown the meat on both sides for three minutes.
  4. Transfer the slices onto a plate and season with salt and pepper.
  5. Add sugar snap peas and sliced garlic clove into the same skillet. Stir in tomato paste and add some water if needed.
  6. Cook for one minute, then add tomato sauce, basil leaves, cilantro, salt and pepper.
  7. Transfer the meat into the skillet and cook for an additional 3 to 4 minutes.
  8. Serve and enjoy.

 

Additional tips

  • You can replace veal fillets with chicken or turkey.
  • Combine the flour with herbs and spices like smoked paprika, cumin, rosemary or dried oregano and thyme.

Sugar Snap Peas with Shrimps

  • 2 Servings
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes

 

Ingredients

  • 150g shrimp tails
  • 200g sugar snap peas
  • 1 garlic clove, sliced
  • 80ml dry white wine
  • ½ teaspoon fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • Chilli powder, to taste
  • ½ teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Bring a large pot of salted water to a boil, and blanch sugar snap peas for a couple of minutes.
  2. Heat extra virgin olive oil in a non-stick pan over medium heat.
  3. Sautee sliced garlic for one minute.
  4. Add drained sugar snap peas, and shrimp tails.
  5. Blend with wine and cook until it evaporates.
  6. Season with garlic powder, chilli powder, salt and pepper.
  7. Stir and cook for 5 minutes.
  8. Serve and enjoy.

 

Additional tips

  • For more flavour, you can add washed, cleaned and sliced okra.
  • Serve with mashed cauliflower or butternut squash.
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