One of the best way to prepare sugar peas when they are in season and abundant is to add as little as possible to retain their delicate flavor. In Asia, peas are used whole and quickly pan-fried to preserve the color and crispyness. In France, we first shell the peas and also remove the inner skin from the pods. This requires a little patience as you need to peel slowly and carefully, from one end to the other. Snap peas have a thicker skin than snow peas so by removing the inner paper-like layer, you bring the sweeteness back. Don’t worry if you end up breaking the pods in the process of removing the inner skin. This is a great opportunity to get help from the kids and hang around the kitchen. If you opt to not do it, it will be a bit tough to eat. Trust me, this extra preparation time but it is well worth the work.
Bon appétit everyone!
- 4-5 cups of sugar snap peas (with pods)
- 3-4 shallots or 1-2 medium white or yellow onion
- 2 or more large garlic cloves
- 1 Tbl of sunflower or olive oil
- 1 Tbl raw sugar
- ½ tsp thyme
- Some rosemary
- 1 Bay leaf
- Sea salt and pepper to taste
- First you shell the peas, then you remove the thin skin from the pods.
- Mince the shallots or onion and set aside.
- Remove the skin from the garlic cloves but do not crush or mince.
- Heat up a shallow pan with a little olive or sunflower oil.
- Add the onions and stir for a few minutes on medium heat.
- Pour the pods and peas, the whole cloves and mix with the onions.
- Add the herbs (thyme, rosemary, bay leaf) the sugar, salt and pepper and stir over medium heat for a few minutes.
- Add a little water to make sure everything cooks evenly, cover and lower the heat for 10 or 15 minutes.
- Remove from the stove, taste to make sure everything is tender and seasoned to your liking.
- You can also drizzle a little olive oil if you want.
