Print

Snap Peas with Ranch-y Breadcrumbs

Prevent your screen from going dark

Makes 4 servings 1x

Time less than 30 minutes

Units Scale

Ingredients

  • 2 tablespoons butter
  • 2 or 3 spring onions (or a few scallions), chopped
  • Salt
  • 1 pound snap peas, trimmed, with any strings removed
  • 1/2 cup panko
  • 1/4 cup Bob’s Red Mill Sweet Cream Buttermilk Powder
  • 2 tablespoons chopped fresh mint

Instructions

  1. Put the butter in a large skillet over medium heat. When it melts and foams, add the onions and sprinkle with a little salt. Cook, stirring frequently, until they’re soft, about 3 minutes.
  2. Raise the heat to medium high and add the peas, panko, and buttermilk powder. Cook, stirring almost constantly, until peas get bright and shiny and crumbs darken a little, 3 to 5 minutes.
  3. Taste and add more salt if you’d like, then stir in the mint. Serve hot or at room temperature.

— Recipe developed by The Bittman Project for Bob’s Red Mill