Cooking-ez.com

1,506 easy and fully explained recipes, with +66K photos and 78 videos

Snow peas sautéed in butter

Snow peas sautéed in butter
Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot.

This can be a stand-alone dish, or a side dish for meat or fish.
15 K 5/5 (9 reviews)
Grade this recipe:
duree30 min. difficultéEasy prix14.40 € pour combien4 people ingredients6 Ingredients
Keywords:
Last modified on: June 2nd 2024
For this recipe: I want to make it (261×) I made it (265×) Comment Send to a friend Ask a question Follow Printable Diaporama VidéoUser-friendly URL
For 4 people, you will need:
Change to the quantities for:
2 people4 people8 people12 people
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at 17:50, you will finish around : 18:20.Change start time
To finish around 7pm, you'll need to have started before: 19:05.Change end time

Step by step recipe

Stage 1 - 10 min.
Snow peas sautéed in butter
Prepare 700 g mange-tout peas by cutting or breaking off each end.

Then wash them.
Stage 2 - 7 min.
Snow peas sautéed in butter
Plunge them into a large pot of boiling salted water.

Cook until just tender.
Stage 3 - 5 min.
Snow peas sautéed in butter
Drain, leave to cool a little, then cut into small pieces.

Set aside.
Stage 4 - 3 min.
Snow peas sautéed in butter
Prepare and chop 1 shallot.
Stage 5 - 1 min.
Snow peas sautéed in butter
In a frying pan over medium heat, pour in 50 g butter, then when hot, add the shallot, salt and pepper.

Cook for 1 minute, without browning.
Stage 6 - 3 min.
Snow peas sautéed in butter
Add the snow peas, a little chopped parsley if you have it, mix well and just reheat for 2 or 3 minutes.
Stage 7
Snow peas sautéed in butter
Check the seasoning and serve immediately.
Remarks
Just before serving, you can add a dash of lemon juice to spice things up a bit.

This recipe can easily be adapted to other green vegetables.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %50 RDI=5 %40 RDI=6 %680 RDI=30 %2,870 RDI: 30 %
Per 100 g2 RDI=1 %6 RDI=1 %5 RDI=1 %90 RDI=4 %370 RDI: 4 %
Per person5 RDI=2 %10 RDI=1 %10 RDI=2 %170 RDI=9 %720 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 14.40 €
  • Per person : 3.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mange-tout peas
Mange-tout peas

Like these other recipes: Stock-pot fish , ... See them all 1

Butter
Butter

Like these other recipes: Breton sablé biscuit dough, Little apple and verbena tarts, Rum babas, Cramique, Hearty leek and sprout soup, ... See them all 472

Shallot
Shallot

Like these other recipes: French bean salad with vinaigrette , Lentil and cold-meat salad, Vietnamese prawns, Rice with spring greens, Artichokes with beef, ... See them all 203

Salt
Salt

Like these other recipes: Lemon and lime cakes, Baked Mont d'Or with diced mixed vegetables, Sausage mushroom and cheese crumble, Cream and herb dressing, Thin endive tart, ... See them all 654

Other recipes you may also like
Macédoine of vegetables
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
September 3rd 2014170 K4 1 hour 25 min.
Smoked eggs
Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".
March 15th 201572 K4.9 12 hours 30 min.
Morteau sausage rolled brioche
Morteau sausage rolled brioche
Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
September 16th 202441 K 3 hours 15 min.
Shiitake eggs
Shiitake eggs
By French standards, this hardly qualifies as an omelette: beaten eggs, simply slammed in the pan with sautéed shiitake mushrooms in soy sauce.
March 7th 202156 K4.2 35 min.
Baked sea bass fillet with lemon and tarragon
Baked sea bass fillet with lemon and tarragon
This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.
June 30th 202162 K 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page