My Christmas Dinner planning is well and truly under-way I have piles of lists and ideas all over my desk while I try to plan the ultimate feast for Christmas Dinner. I mean, of course I will have the usual suspects, turkey, roast potatoes, pigs in blankets and stuffing. But each year I like to jazz up the vegetables into something special. Nobody wants Granny’s over-boiled broccoli do they?
This recipe for Sugarsnap Peas with Sticky Onions is one of my latest ideas. I know the kiddies like the sweetness of the Sugarsnap Peas and I want to add a bit more flavour and excitement to this side dish by adding a sweet and sour edge to it. Plus the nuts add some fun crunch to it.
Sugarsnap Peas with Sticky Onions
You will need:
- 1 white onion, finely sliced
- 1tbsp olive oil
- 1 large pinch of sugar
- 1tbsp white wine vinegar
- 3tbsp chopped nuts
- 250g sugarsnap peas
- ½ tsp paprika
- Fry the onions in olive oil on a medium-low heat for 5-7 minutes, stirring regularly. Once they start to soften add the sugar and stir well. Fry for another 5 minutes.
- Meanwhile, blanch the sugarsnap peas in boiling water for 5 minutes. Drain and set aside.
- Turn the heat up slightly and add the white wine vinegar to the onions. Fry for a further 3-5 minutes until the onions have become sticky.
- Toss the chopped nuts through the onions and add the sugarsnap peas. Stir through and serve on a warmed plate.
- Sprinkle with a little paprika.