Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 438
Sukkererter strengles og dampes møre under lokk i så lite vann som mulig. Serveres hele med litt persillesmør over.
Sugar snap peas with parsley butter
Sugar peas are strung, steamed tender under a lid in very little water and served whole with parsley butter. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 438.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 438 (falt i det fri)
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About the dish
A brief side-dish recipe that lets the vegetable speak for itself, with just a little butter and parsley.
How to make it
- 1
Prepare the peas
Remove the strings from the sugar peas.
- 2
Steam until tender
Steam them tender under a lid in as little water as possible.
- 3
Serve
Serve whole, with a little parsley butter on top.
Changes from the original
"Strengle" is explained as removing the strings. The original gives no quantities.
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Community interpretations
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Frequently asked questions
- How do I make parsley butter?
- The original gives no recipe; mix soft butter with chopped parsley.
- Should the peas be cut?
- No, they are served whole.
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