Sauteed Radishes and Sugar Snap Peas
Ingredients
- 3 1/2 pound sugar snap peas, strings removed
- 6 tablespoon butter (3/4 stick)
- 20 radishes (about 2 bunches), sliced 1/8 inch thick
Instructions
Blanch sugar snap peas in boiling water for about 2 minutes and drain (can be prepared 1 day ahead. Wrap in paper towels, put in plastic baggie and refrigerate). Melt butter in large pot over medium heat. Add radishes and saute until translucent and crisp-tender, about 5 minutes (do not overcook, they burn easily). Add sugar snap peas and saute until they are thoroghly heated through 1 to 3 minutes. Season to taste with salt and pepper.