Sugar Snap Peas with Tarragon Butter Recipe

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Sugar Snap Peas with Tarragon Butter
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Ingredients:

Directions:

  1. Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
  2. Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 42.96 Kcal (180 kJ)
Calories from fat 26.11 Kcal
% Daily Value*
Total Fat 2.9g 4%
Cholesterol 7.63mg 3%
Sodium 292.44mg 12%
Potassium 90.81mg 2%
Total Carbs 3.22g 1%
Sugars 1.9g 8%
Dietary Fiber 0.98g 4%
Protein 1.04g 2%
Vitamin C 21.6mg 36%
Vitamin A 0.9mg 30%
Iron 79.2mg 440%
Calcium 20.5mg 2%
Amount Per 100 g
Calories 46.25 Kcal (194 kJ)
Calories from fat 28.11 Kcal
% Daily Value*
Total Fat 3.12g 4%
Cholesterol 8.22mg 3%
Sodium 314.82mg 12%
Potassium 97.76mg 2%
Total Carbs 3.46g 1%
Sugars 2.05g 8%
Dietary Fiber 1.06g 4%
Protein 1.12g 2%
Vitamin C 23.3mg 36%
Vitamin A 1mg 30%
Iron 85.3mg 440%
Calcium 22mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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