Snow Peas with Brown Butter and Miso

Dorothy's New Vintage Kitchen

Jun 11

This is a 10-minute side dish from start to finish that tastes and looks like you fussed!

Peas are precious in Vermont, the growing season being quite short. But, during those fast and furious weeks of harvest, we have more than we know what to do with! We eat them raw, we turn them into a chilled soup, we sauté and steam them, pop them in stir-fries, and we blanch and freeze them for another time of year.

Fun to grow, better to eat!

I love growing sow peas because they have a fairly long and reliable harvest, and they freeze so beautifully. Remember, the whole plant is edible, and the pretty little flowers can add a lot to your presentation.

Enter brown butter flavor bomb

I seem to be seeing brown butter recipes everywhere right now! Always a favorite way to add flavor to any dish with little effort. Such a lovely way to serve up the humblest of vegetables. A plate of snow peas with just the brown butter is delightful. With the miso added, even more interesting, and the chopped nuts add that crunch we all love. If you like, a squeeze of fresh lime rounds it all out.

From light to dark, it's all good

I used a brown rice and soy miso, but you can use any favorite. If you haven't used much miso in the past, start with the lighter yellow varieties, they have a more mild flavor. You can always add more, but this is powerful stuff, and you cannot take it out if you add too much, and it does add salt.

This one is for you Amanda at Something to Ponder About!

Snow Peas with Brown Butter and Miso

6 oz. snow peas, trimmed of veins
3 tbsp. butter, or vegan butter
1 tsp. Miso of choice
2 tbsp. chopped, toasted hazelnuts, or favorite nut
Salt

Trim the peas of their inside vein. Bring a skillet of shallow water to a boil and add the peas. Blanch for two to three minutes, until peas are tender. Immediately, transfer to a colander and run some cold water over all until cool. Set the collaner of peas aside.

Put the skillet back on the stove over medium high and add the butter. Let it melt, and start browning. Keep swirling the pan until the butter is nicely browned and nutty smelling.

Quickly whisk in the miso, remove from the heat, and add the peas back in, tossing to completely coat.

Plate and top with the nuts. If you like, and I do, add a squeeze of lime.

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