Directions:
- In a medium saucepan of boiling water, blanch the mint just until limp and bright green, about 30 seconds. Using a slotted spoon, transfer the mint to a blender and pulse until finely chopped. With the machine on, add the oil in a thin stream and blend until pureed. Transfer to a bowl and season with salt and pepper.
- Add salt to the boiling water, then blanch the sugar snap peas until just tender and bright green, about 3 minutes. Drain well, transfer to a bowl and toss with about 1 tablespoon of the mint oil. Serve with lemon wedges.
- Notes: Use the leftover fragrant mint oil as a marinade for chicken, lamb chops or firm white-fleshed fish or mix it with lemon juice for a refreshing salad dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.29 Kcal (763 kJ) | ||
| Calories from fat | 161.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.99g | 28% | |
|---|---|---|---|
| Sodium | 6.42mg | 0% | |
| Potassium | 158.31mg | 3% | |
| Total Carbs | 3.65g | 1% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 169.8mg | 944% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 193.53 Kcal (810 kJ) | ||
| Calories from fat | 171.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.09g | 28% | |
|---|---|---|---|
| Sodium | 6.82mg | 0% | |
| Potassium | 168.07mg | 3% | |
| Total Carbs | 3.88g | 1% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 2.67g | 10% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 21.3mg | 33% | |
| Vitamin A | 1.6mg | 51% | |
| Iron | 180.3mg | 944% | |
| Calcium | 51.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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