Blanched Sugar Snap Peas
by tgoddeeris
Have a bowl if ice water ready to "shock" the drained peas and prevent further softening and shriveling.
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INSTRUCTIONS
Bring 6 cups of water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1-1/2 to 2 minutes, depending on size of peas.
Drain peas, shock in ice water, drain again, pat dry. (Peas can be set aside for up to 1 hour.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (113g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 49 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 11mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 8.1g | 2 % | |
| Dietary Fiber 4g | 16 % | |
| Sugars, other 4g | ||
| Protein 4g | 6 % | |
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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. |
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Calories per serving: 49
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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