How to make Rich Table Snap Peas Honey Mustard and Horseradish from Rich Table
Mustard and fresh horseradish, never thought I’d see the day. For those that don’t know, I used to be a really picky eater, and honestly still don’t really enjoy most mustards and definitely not horseradish, wasabi, and anything really around that family of foods. For me, horseradish kind of tastes like how gasoline smells, just worse and more pungent. I was surprised to find that this was actually a much more pleasant experience, fresh horse radish is lighter and more delicate, and actually quite a nice compliment on in the dish.
Yet here we are. This is probably the easiest recipe coming from the Rich Table book and only takes a few minutes to prepare. The longest part of the prep if cutting the stems off the green beans. Also, finding fresh horseradish was surprisingly easy when going to Whole Foods. I had no idea what it looks like, so that made things interesting. But it is in the same section where the habaneros and unique peppers are, and should be around 6-7/lb. However only costs about $1.30ish in the end.
I am always looking for ways to make my vegetables better, and this is a very easy way to get things done. Enjoy!
Cookbook – Rich Table
Recipe – Snap Peas with Honey Mustard and Horseradish
Ingredients –
- Dijon Mustard – 1 tbsp – higher quality the better
- Honey – 1 tsp
- Lemon juice – 1/4 tsp
- Salt
- Olive oil – 1 tsp
- Sugar Snap Peas, stems end and string removed – 8oz (225 grams)
- Water – 1 1/2 tbsp
- Fresh horseradish, small piece peeled
Tools –
- Bowl
- Pan
- Knife
Step 1 – Make the honey mustard
Combine the mustard, honey, and lemon juice in a large bowl. The the large bowl is not needed for this mixture, but the snap peas will be added later into it. Combine well, set aside.
Step 2 – Make the peas
In a medium skillet, heat the olive oil over medium high heat. When the oil it hot, add the peas. Move around to fully coat each one, cook for about 30 seconds, then add the water to bring to a rapid boil. Cook until the water has evaporated, about 1-2 minutes and the peas have all turned a noticeably brighter color.
Transfer to the mustard bowl, and mix together. Season with salt.
Grate fresh horseradish on top to finish, serve immediately.
Easy enough right! Enjoy and let me know what you think below.
And for the ratings –
- Difficulty of ingredients to find – 3/5 stars – the fresh horseradish was actually pretty easy to find, you probably just never look for it at the store
- Perceived difficulty going into recipe – 2/5 stars – not too much going on here, Rich Table even says it’s probably the easiest in their book
- Difficulty after recipe – 2/5 stars – seems about right
- Time Taken – 2/5 stars – less than an hour
- Taste – 3/5 stars – this is tough for me, the ingredients don’t really match my palette but I know a lot of people will really enjoy it
- Make again? – 2/5 stars – Probably not unless someone requested it
