Spicy Sugar Snap Peas with Horseradish
User Reviews
5
Spicy Sugar Snap Peas with Horseradish
Description
The preparation begins by finely grating fresh horseradish and chilling it briefly to temper the pungency. Radishes are sliced thinly and salted to draw out moisture. The snap peas are rapidly boiled in a boiling miso broth until bright green and just tender, then simmered briefly with soy sauce to coat them well. The horseradish is pulsed to an even fine texture to distribute its sharpness evenly without clumping. Finally, the snap peas are tossed with drained radishes and seasoned with black pepper and salt as needed.
The final dish delivers a mix of crunchy snap peas and crisp radishes layered with umami-rich miso and the distinctive bite of horseradish. It suits as a refreshing side or salad with light seasoning that highlights the fresh vegetables without overpowering them.
Key tips include carefully processing the horseradish to avoid clumps, blotting radishes dry to prevent sogginess, and watching the short cooking time closely so the peas remain slightly crisp.
Ingredients
- 1 pound sugar snap peas
- ¼ cup horseradish I highly recommend a Microplane grater, finely grated, fresh
- 1 tablespoon shiro (white) miso
- ½ cup of water
- 3 small radish trimmed and sliced as thinly as possible (I used a mandoline
- 1 tablespoon soy sauce
- kosher salt
- black pepper
Instructions
- Put the finely grated horseradish in a plastic bag and put it in the freezer.
- Put the sliced radishes in a small strainer and toss with a few pinches of salt. Set aside.
- Put the water and miso in a saute pan or skillet and bring to a boil over high heat, stirring to dissolve the miso.
- When the miso mixture is boiling, add the snap peas and cook, stirring often, until the peas are bright green, around 2 minutes. Reduce the heat to medium and add the soy sauce, stirring until the peas are well coated with the liquid, another minute. Remove from heat.
- Put the now-frozen horseradish in a food processor (if you have a mini-prep one, use that), and whizz it until the horseradish is super-finely ground. (Be careful not to overdo it, or the horseradish will get all clumpy.)
- Put the snap peas and their broth in a bowl, top with the radishes (you may want to blot them dry if they're super wet), add a few turns of black pepper (and salt if you feel like it's necessary but given the salted radishes and the fact that miso's pretty salty to begin with, you should probably taste before adding additional salt), top with the horseradish, and serve immediately or at room temperature.
Notes
- Process horseradish gently to avoid clumping and maintain even texture.
- Dry radishes well before mixing to keep the dish crisp and prevent excess moisture.
- Cook snap peas quickly (2-3 minutes) to preserve their bright color and slight crunch; have all ingredients ready before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 959mg | 40% |
| Potassium | 571mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 2473IU | 49% |
| Vitamin C | 144mg | 160% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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