Peas & Edamame With Gremolata Butter Peas & Edamame With Gremolata Butter

Peas & Edamame With Gremolata Butter | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Make it vegetarian by swapping one to two teaspoons of miso paste for the anchovy fillets.

  • Prep time 10 minutes
  • Total time 10 minutes

Ingredients

  • 1/4 cup unsalted butter , melted
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 6 anchovy fillets , finely minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 cups snow peas , trimmed
  • 4 cups sugar snap peas , trimmed
  • 4 cups frozen shelled edamame

Method

In bowl, stir together butter, lemon zest, lemon juice, parsley, anchovies, pepper and salt. Set aside.

In large saucepan of boiling water, cook snow peas, snap peas and edamame until tender-crisp, 1 to 2 minutes. Drain; return to saucepan. Add butter mixture; cover and let stand for 1 minute. Toss to coat. 

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 159 mg
  • Sugars 3 g
  • Protein 5 g
  • Calories 94
  • Total fat 6 g
  • Potassium 292 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 13
  • Fibre 0.0
  • Folate 41
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9
  • Vitamin C 50
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Peas & Edamame With Gremolata Butter

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