1 tablespoon butter
1 tablespoon olive oil
4 large shallots, thinly sliced
2 pounds sugar snap peas, trimmed
1/2 tsp. salt | | | In a large skillet, heat butter and oil over medium-high heat. Add shallots; cook, stirring, 2-3 minutes, until translucent. Reduce heat to low. Cover; cook, stirring occasionally, 20 minutes until very tender and golden. Meanwhile in large pan, cook snap peas in boiled salted water 5 minutes or until crisp tender. Drain in colander; run cold water over peas. When shallots are caramelized, add snap peas and the salt. Cook over medium heat 5 minutes, until hot. |
|
