Make it vegetarian by swapping one to two teaspoons of miso paste for the anchovy fillets.
- Prep time 10 minutes
- Total time 10 minutes
Ingredients
Method
In bowl, stir together butter, lemon zest, lemon juice, parsley, anchovies, pepper and salt. Set aside.
In large saucepan of boiling water, cook snow peas, snap peas and edamame until tender-crisp, 1 to 2 minutes. Drain; return to saucepan. Add butter mixture; cover and let stand for 1 minute. Toss to coat.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 159 mg
- Sugars 3 g
- Protein 5 g
- Calories 94
- Total fat 6 g
- Potassium 292 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 13
- Folate 41
- Calcium 4
- Vitamin A 9
- Vitamin C 50
