

Snow peas, once considered a cliche of Cantonese restaurants in America, became the darlings of nouvelle cuisine. They are called mange-tout in French, which means “eat the whole thing.” This classic saute with shallots and butter is an utterly French preparation.
Serves 4
1 pound snow peas
5 large shallots, about 6 ounces
1 Tablespoon plus 2 teaspoons unsalted butter
Recipe by Rozanne Gold.Healthy 1-2-3
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