Snap Pea and Brussels Sprout Saute
- serves 4
Let the natural flavour of vegetables do the talking. This is a simple vegetable sauté but the combination of flavours is gorgeous and the colour stunning.
1 cup sugar snap peas, trimmed
1 cup Brussels sprouts, trimmed and cut in half
1 orange pepper, cut into strips
1 Tbsp butter
coarse salt and fresh cracked pepper, to taste
1. Bring a medium pot of salted water to boil. Add the Brussels sprouts and boil on high for about 7 minutes or until tender. With a slotted spoon remove sprouts to a bowl. Return pot to heat. Bring water back to the boil and add the snap peas. Cook peas for 3 minutes and strain, add peas to bowl with sprouts.
2. Heat butter in a skillet on high heat and add the strips of pepper. Sauté for 3 minutes. Add the peas and the sprouts and toss lightly just until shiny. Season with salt and pepper and serve with your favourite meat or fish dish. Yield: Serves 4