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Sautéed Sugar Snap Peas and Radishes with Dill

Yield
Servings
Prep time
15 mins
Courses
Side dishes | Vegetables
Special Diets
Vegetarian | Ovo-vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Source

Adapted from www.smittenkitchen.com

Description

Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.

Ingredients

1 Tbutter
1⁄2 cshallots (thinly sliced)
12 ozsugar snap peas (trimmed, strings removed - see note)
2 cradishes (thinly sliced)
1⁄4 corange juice
1⁄2 tdill seeds
1 Tdill (fresh, chopped)

Instructions

In a large skillet over medium heat, melt the butter. Add the shallots and sauté for about 5 minutes, until golden. Add the sugar snap peas and sauté for 1-2 minutes. Add the radishes and sauté for 4-5 minutes, until crisp-tender. Pour in the orange juice and sprinkle with dill seeds, and toss the vegetables to coat well. Cook for 1 minute. Stir in the chopped dill, and serve.

Notes

To remove strings from fresh peas, just snap off the stem end and pull the string lengthwise down each pod.