Ingredients Jump to Instructions ↓

  1. 12 ounces fresh sugar snap pea pods (with pea shoots, optional)

  2. 8 ounces Jerusalem artichokes or one 8-ounce can sliced water chestnuts, drained

  3. 2 teaspoons margarine or butter

  4. 1/8 teaspoon salt

  5. 1/8 teaspoon pepper 

  6. What's Next:

  7. Remove and discard strings from pea pods. Rinse pods under cold running water. Drain. Set aside.

  8. 1/4-inch pieces. In a large skillet heat the margarine or butter over medium-high heat. Cook and stir sunchokes, uncovered, for 2 minutes. Add salt and pepper. Stir in peas.

  9. 1 to 1-1/2 minutes or until the peas are just heated through but still crunchy. Transfer to a serving bowl or individual bowls. Top with pea shoots, if desired. Serve immediately. Makes

  10. 4 side-dish servings. And that's it!

  11. Eat well & Laugh often! Tweet

Instructions Jump to Ingredients ↑

  1. Now, we can’t allow the Nobel Prize Award ceremony


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