Spring snap peas are one of those farmers market finds I’m always thrilled to get in our CSA but then never end up doing anything with. I was sick last week and we ended up with two overflowing cartons of the crunchy, green gems this week. Time to use them up! I threw them in a pan and these Mustard Snap Peas & Radishes were the result!
Snap peas are fun because you can eat the pod. They’re super crunchy and have a nice snap [get it?] in your mouth but are tender enough to snack on raw. They make great hummus dippers, crudité plate accompaniments, and salad texturizer.
So if they’re so great raw, why cook them? Well, I’ll tell you why. Because sautéing snap peas in a little butter makes them blush bright green and swell with sweetness. They’re stunning. And then there’s the radishes…
Sometimes the radishes we get from our farmer are so spicy they’re almost unbearable raw. Heated just ever so slightly, they maintain their watery crunchy but their flavor mellows to an earthy sweetness. Almost beet-like. Sooo yummy.
Just because this dish is simple and easy doesn’t mean it’s not impressive! Toss it together for your next cookout or week night dinner and prepare for no leftovers!
Crunchy snap peas and radishes tossed in butter and mustard make Mustard Snap Peas and Radishes elegantly simple and stunning.
- 2 lbs. sugar snap peas, ends trimmed
- 1 bunch radishes, thinly sliced
- 2 Tbs. Earth Balance, or other butter
- 1 Tbs. brown mustard
- Salt and pepper
- Chives, for garnish (optional)
- Heat a large pan over medium-high heat. Add butter and swirl to coat the bottom of the pan.
- Add snap peas and toss with butter. Cook for 3-5 minutes, stirring frequently, then add radishes and cook for 3 minutes more. Add mustard, stir, and serve topped with chives.