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Abundance of Snap Peas. What to do with them?

Hello all,

I have more snap peas than I know what to do with. Any suggestions on how I can use them up? Can I make a snap pea soup or would they be too fibrous?


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  1. You could try a soup but be aware that these aren't like your typical dried peas. If you're concerned with texture, simply strain it.

    1. they're such a fresh taste of spring i'd keep them as light as possible. they make a great salad. blanch for less than a minute. shock in ice water. pat dry, toss with chopped roasted red peppers and vinaigrette with a splash of soy sauce and grated fresh ginger. they keep for a few days in the fridge.

      if you want a soup, you could cut them in half and just heat through in chicken broth and bite-sized pieces of shrimp with fresh cilantro.

      i also like what i call peas and carrots for grownups. steam sliced carrots until tender. toss in the snap peas and lightly steam them. finish with a little melted butter and sriracha hot sauce.

      1. I'm thinking sautee with a little butter and add lots of mint!

        1. I bring them to work, nuke them for about 90 seconds (for a generous bowl) and then munch on them like potato chips. Not gourmet, but you use a lot of them quickly and they're delicious and healthy.

          1. I just had them for lunch (from my office cafeteria salad bar) with a mustard vinaigrette dressing. I guess they were blanched first because although they were crunchy, they were a tiny bit softer than when I buy them and eat them straight from the store.

            1. Blanch in hot (almost boiling) salted water for one minute then cool in ice water, drain, dry and freeze in portion size bags.

                1. If you have tons and the peas inside are developed, shell them and blanch the peas in boiling salted water for a minute, then toss them with melted butter. I did this once and I still dream of them. 2 lbs snap peas makes only about a cup of shelled peas. (I know the whole thing is edible and this is profligate but so good.)

                  1. I munch them raw for snacks, or with dip. I make them often as a bright and pretty side dish, stir fried in toasted sesame oil and sprinkled with black sesame seeds, finished with some smoked salt. Very bright green with black seeds, pretty on the plate.

                    1. This is labor-intensive, but well worth it. Slice them across into little rounds as thin as you can. Then toss them in a white wine vinegar/assertive olive oil vinaigrette spiked with the hot chili of your preference. I used to use Huy Fong sriracha, but I've developed a major aversion to that one by overuse. Last time I made it, I chopped about a half a jalapeno the same general size as the peas, and it was great.

                      The texture is dynamite, and you can go through a shocking volume of peas.

                      1 Reply
                      1. re: dmd_kc

                        This sounds great. If they're nice and crisp, you could do it on a Benriner or Kyocera slicer zip zip zip.

                      2. I like them raw for a snack or in stir-fry or risotto.