Try this Sugarsnap peas in a minted lemon dressing recipe, or contribute your own.
Suggest a better descriptionTop and tail the sugarsnap peas, the steam or cook them in boiling water until just tender.
Meanwhile, gently heat the creme fraiche in a small saucepan, then add the mint, lemon juice and zest, stirring gently. When the sauce is warmed through, add the yoghurt; do not overheat at this stage or the sauce might curdle. Season with salt and pepper to taste.
Drain the sugarsnaps and transfer to a warmed serving dish. Pour over the minted lemon sauce. Serve at once.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 82 | ||
Calories from Fat: 27 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.5mg | 2 % | |
Sodium 29.3mg | 1 % | |
Potassium 292.9mg | 8 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 7.6g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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