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Epicurious

Sauteed Radishes and Sugar Snap Peas with Dill

3.8

(14)

Image may contain Plant Food Meal Lunch Vegetable Pea and Dish
Sauteed Radishes and Sugar Snap Peas with DillPORNCHAI MITTONGTARE
Market tip:

To make this dish even faster, buy sugar snap peas with the strings already removed; they're sold in 8-ounce packages at some supermarkets.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill

Preparation

  1. This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

TagsShallotVegetableSugar Snap PeaPeaBean and LegumeRadishRoot VegetableDillHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessWeeknight MealsSauteBon Appétit
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