Stewed snow peas

Ingredients and recipe to prepare a very simple seasonal second course: stewed snow peas with tomato!

May has finally arrived and with its sunny days it brings with it a new load of fruit and vegetables. In addition to peas, broad beans, courgettes, Catalonia and much more, among the seasonal ingredients we find snow peas or flatbreads and the first new potatoes. This is why today we offer you stewed snow peas cooked with tomato puree and new potatoes, an entirely vegetarian second course, perfect for enhancing these two ingredients in a simple but tasty way.

If you prefer you can also serve this dish as a side dish , the choice is yours!

Preparation of stewed snow peas

1. Take the snow peas, remove the ends, cut them into three or four parts then wash them thoroughly under cold running water and dry them with a clean cloth.
2. Peel the onion and chop it finely. Brown in a saucepan over medium-low heat.
3. When it is nice and soft, add the snow peas and leave to toast on a high heat for a few minutes.
4. Then add the tomato puree or the peeled tomatoes previously mashed with a fork. Season with salt and dried chilli pepper to taste, continuing to cook for about 20 minutes over a low heat, covering with a lid.
5. Once the time has passed, remove the lid, let the tomato thicken for a few more minutes and then sprinkle with freshly chopped parsley before serving this easy and delicious side dish.

And here is a video recipe very similar to our preparation, with the addition of a little water before adding the tomato:

storage

This second course can be stored in the refrigerator in an airtight container for 1-2 days after preparation.