Snow peas, once considered a cliche of Cantonese restaurants in America, became the darlings of nouvelle cuisine. They are called mange-tout in French, which means "eat the whole thing." This classic saute with shallots and butter is an utterly French preparation.
Serves 4
1 pound snow peas
5 large shallots, about 6 ounces
1 Tablespoon plus 2 teaspoons unsalted butter
1. Wash snow peas and pat dry. Remove tips, tails and fibrous strings.
2. Place in a steamer basket over boiling water. Cover tightly and steam for 2 minutes. Place in a colander under cold running water. Pat dry.
3. Peel shallots and chop finely. 4. In a large non-stick skillet, melt butter and add shallots. Cook, stirring over medium heat for several minutes until shallots soften and become translucent. You do not want them to brown.
5. Add snow peas and cook for 3 minutes, until tender and hot. Do not overcook; you want the snow peas to remain bright green.
6. Season with coarse sea salt (sel gris is best) and freshly ground black pepper.
Recipe by Rozanne Gold. Healthy 1-2-3
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