Blanched Snap Peas

Blanched Snap Peas

A quick dip in boiling water keeps snap peas crisp, bright green, and snappy.

Total 12 min Makes 4 servings Calories 55/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

Blanching sugar snap peas briefly in salted boiling water, then shocking them in ice water, locks in their vivid color and crisp-tender bite. This simple technique works well as a side dish, salad topping, or crudité for dips, and takes only minutes from pot to plate.

Ingredients

  • 1 pound sugar snap peas, stem ends trimmed
  • 2 tablespoons kosher salt, for blanching water
  • 4 cups ice
  • 1/2 teaspoon salt, for seasoning
  • 1 tablespoon butter, melted (optional)

Method

  1. Fill a 6-quart saucepan with water, add the kosher salt, and bring to a rolling boil over high heat.

  2. While the water heats, fill a large bowl with the ice and cold water to create an ice bath.

  3. Trim the stem ends from the snap peas and remove any tough strings along the seam.

  4. Add the snap peas to the boiling water and blanch until bright green and just tender, about 90 seconds.

  5. Using a slotted spoon or spider, immediately transfer the snap peas to the ice bath to stop the cooking.

  6. Let the snap peas sit in the ice bath for 2 minutes, until fully cooled.

  7. Drain the snap peas well and pat dry with a clean kitchen towel or paper towels.

  8. Season with salt and toss with melted butter if desired, then serve immediately or refrigerate until ready to use.

Rate this recipe

★ 4.3 (1)

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    Blanched Snap Peas

    Blanching sugar snap peas briefly in salted boiling water, then shocking them in ice water, locks in their vivid color and crisp-tender bite. This simple technique works well as a side dish, salad topping, or crudité for dips, and takes only minutes from pot to plate.

    12 min 4 servings 55 cal

    Ingredients

    • 1 pound sugar snap peas, stem ends trimmed
    • 2 tablespoons kosher salt, for blanching water
    • 4 cups ice
    • 1/2 teaspoon salt, for seasoning
    • 1 tablespoon butter, melted (optional)

    Method

    1. 1

      Fill a 6-quart saucepan with water, add the kosher salt, and bring to a rolling boil over high heat.

    2. 2

      While the water heats, fill a large bowl with the ice and cold water to create an ice bath.

    3. 3

      Trim the stem ends from the snap peas and remove any tough strings along the seam.

    4. 4

      Add the snap peas to the boiling water and blanch until bright green and just tender, about 90 seconds.

    5. 5

      Using a slotted spoon or spider, immediately transfer the snap peas to the ice bath to stop the cooking.

    6. 6

      Let the snap peas sit in the ice bath for 2 minutes, until fully cooled.

    7. 7

      Drain the snap peas well and pat dry with a clean kitchen towel or paper towels.

    8. 8

      Season with salt and toss with melted butter if desired, then serve immediately or refrigerate until ready to use.