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Radishes and Snap Peas with Orange and Mint
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. With mustard seeds for savoriness and orange for brightness and acidity, plus the sweetness of the peas and the pepperiness of the radishes, this easy-to-make side features layers of complexity. 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
Tip
Don’t stir the vegetables too often during the first 3 minutes of cooking. Each time the lid is removed, heat escapes, which slows down the cooking.
25 minutes
Ingredients
-
3
tablespoons salted butter OR extra-virgin olive oil
-
1
tablespoon yellow mustard seeds
Directions
-
01In a large Dutch oven over medium-high, melt the butter with the mustard seeds and mint sprig. Cook, stirring, until fragrant, 1 to 2 minutes. Add 1¼ cups water, ¾ teaspoon salt and ¼ teaspoon pepper, then bring to a simmer.
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