Hot buttered snap peas with lemon and mint from The Food Lab: Better Home Cooking Through Science (page 412) by J. Kenji López-Alt

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Notes about this recipe

  • anya_sf on May 30, 2020

    Snap peas cook so quickly that it didn't seem necessary to blanch them in such a large amount of water; I used about 2 quarts and only cooked them 1 minute. I didn't love the way the butter coated the snap peas - think I'd like it better with regular peas. The flavors were nice though, and the preparation very quick and easy.

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