Pois Gourmands en Marinade

Snow Peas Simmered in White Wine

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This dish can be served on a platter of hors d’oeuvres and eaten cold. It is also a lovely accompaniment to cold fish, chicken, or meats; it can also be part of a buffet.


  • 3 pounds fresh snow peas (you may use frozen, but it is not as good)
  • 3 tablespoons olive oil
  • 4 to 6 small onions, chopped
  • 2 garlic cloves, minced
  • ½ cup white vermouth
  • juice of 2 lemons
  • 2 teaspoons thyme
  • 1 bay leaf
  • ½ cup water
  • salt
  • freshly ground black pepper


Snap off the stem ends of the snow peas, pull out the strings and wash them carefully. Heat the oil in a large cast-iron pan and sauté the onions with the garlic. Cook until golden, then add the snow peas, vermouth, lemon juice, thyme, bay leaf, water, and salt and pepper. Wait until simmering begins, then cover and cook for 20 minutes, or until only a quarter of the liquid remains.

Remove bay leaves, pour into a bowl and refrigerate at least ½ hour before serving.