Make

Tip

Get the kids involved with shelling the peas, and measuring ingredients.

Minty Sugar Snaps

Jessica Seinfeld, The Can't Cook Book

From Jessica Seinfeld: “I beg you to try these. I make these often because they’re such a crowd-pleaser. Delicious served cold, too.”

1 pound sugar snap peas

2 shallots

15 fresh mint leaves

1 tablespoon unsalted butter

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1.Using your fingers, snap the stems off the snap peas. Often, a string is attached to the stem. Pull and discard both. Place the snap peas in a strainer and pass under cool running water to wash. Using a chef’s knife, trim off each end of each shallot and peel. Slice into thin rings. Wash and dry the mint leaves.

2. Place your medium skillet on the stove and turn the heat to medium. Add the butter. Once it’s melted, add the shallots and cook, stirring with a wooden spoon, for 1 minute, until softened. Add the snap peas and cook, stirring often, until crisp-tender, 3 to 4 minutes. Stir in the mint, salt, and pepper (about 12 turns on a pepper mill). Serve immediately.

Copyright © 2013 by Jessica Seinfeld from THE CAN’T COOK BOOK published by Atria Books, a division of Simon & Schuster, Inc.

Also on Goop
recipes
Tek Tek Peanut Sauce

This goes with Susan Feniger's Tek Tek Noodles.

Read More
recipes
Roast Cauliflower with Chili, Garlic, Capers & Lemon

Great warm, this is even better room temperature, when all the flavors start to mingle.

Read More
recipes
Roasted + Clean Carrot Soup

The idea here is to slow roast and caramelize half the carrots and keep the other half super clean. This gives a complex, layered taste to a soup with basically just one main ingredient.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.