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Cookish

Minty Radishes and Snap Peas

4 Servings

25 minutes

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Snap peas (or snow peas, if you prefer) and red and white radishes make this a colorful dish that’s also full of crisp-tender texture. Radishes vary greatly in size, so cutting them into evenly sized wedges helps them cook evenly. Smaller radishes may only require quartering, while larger ones may need to be cut into eighths.

4

Servings

25 minutes

Ingredients

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Reviews
John B.

My snow peas fell apart. It would have been helpful to have times. I ended up straining the water out since it was getting overcooked waiting to evaporate?

Peter F.

Same issue here. Radishes and snap peas cooked at very different rates resulting in very over cooked peas.

Michele D.

This dish was simply delicious. Next time I would only use half the water. I too ended up straining it and lost most of the seeds. The mint makes this dish. A great alternative to a green salad.

Tamara V.

I had high expectations for liking this. It seemed that it would be super flavorful. Sadly it wasn’t