Do you cook snap peas?
Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
To answer the first question, these are sugar snap peas. And, yes, you can eat the pod, but it depends on the age of the pea. Older sugar snap peas tend to be more fibrous, making the pod hard to chew. These were, unfortunately, just past their prime, so we dipped them in Sriracha mayo and ate them like edamame.
- Sweet Pea Toxicity. The seeds of sweet peas are mildly poisonous containing lathyrogens that, if ingested, in large quantities can cause a condition called Lathyrus. Symptoms of Lathyrus are paralysis, labored breathing and convulsions.
- Yes, peas contain carbohydrate, but they can still be part of a diabetes eating plan. The fiber and protein content of peas is thought to help slow digestion, which, in turn, can help smooth out blood sugar levels after eating. Peas also rank low on the glycemic index scale, with a glycemic index of 22.
- Guinea pigs can eat most of the vegetables humans eat. Colorful veggies are packed with nutrients -- red, yellow, orange and green sweet peppers, sweet potatoes and yams, zucchini, turnips, pumpkins, corn with silk cut into small pieces, and snow, sugar and snap peas.
- Pluck off and discard the string from each pea pod.
- Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes.
- Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot.
- Remove and discard the stem ends and strings of the sugar snap peas and place in a large bowl. Toss with olive oil and generously season with salt and pepper. Place the sugar snap peas onto a grill pan and place the grill pan on the grill. Grill for 5-7 minutes or until the pea pod turn a bright green.
- Before cooking or eating them, there are two things to do: rinse them in water, then grab or cut the tip of each snow pea and pull out the tough string that runs along its side. No matter how you cook them – boiling, steaming, stir-frying or blanching – snow peas need only one to three minutes.
- Arrange peas in a steamer basket over boiling water. Cover and steam 3 to 4 minutes or until crisp-tender. Toss with butter, salt, and pepper.
Hold a paring knife in one hand and the sugar snap in the other, with the inside curve of the pod facing you. Sever the top of the pea and pull off the tough string that runs along the length of the pod. (Sometimes stores have already trimmed the string.)
- The asparagus is a tasty spring vegetable, whose soft green tip is fully edible, while part of the stem must be removed. With a knife, cut off the woody part of the stem, that is white and tough. With a knife or a peeler, peel away the tough green outer layer to the tip.
- The bottom woody inch or two of any asparagus should be discarded. Whether or not you peel the stalks depends upon their thickness. The larger the asparagus, the tougher the peel, and the more likely they are to need peeling. I usually peel the stalks if the asparagus is 1/2-inch in diameter or larger.
- Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Updated: 2nd October 2019