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Recetas vegetarianas
Charred Sugar Snap Peas with Buttermilk Aioli

Charred Sugar Snap Peas with Buttermilk Aioli

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant vegetarian starter celebrates the crunch and natural sweetness of sugar snap peas. By combining smoky, charred peas with crisp, raw ones, you create a beautiful contrast in both texture and flavour. The dish is brought together by a luxurious buttermilk aioli, which provides a creamy, tangy base that perfectly complements the heat from the Calabrian chillies and the zest of the lemon-macerated shallots.

Perfect as a sophisticated side dish or a light sharing plate, these charred sugar snap peas are as impressive as they are simple to prepare. The homemade aioli can be made up to three days in advance, making this an ideal choice for stress-free entertaining. Serve it at your next summer lunch alongside crusty sourdough or as part of a seasonal vegetable spread.

Ingredients for Charred Sugar Snap Peas with Buttermilk Aioli

1 chalota pequeña, finamente picada
2 cucharadas de jugo de limón fresco
1 yema de huevo grande
1 diente de ajo, finamente rallado
1/4 cucharaditas de sal kosher, más al gusto
Una pizca de pimienta de cayena
120ml de aceite vegetal
2 tablespoons buttermilk
2 cucharadas de crème fraîche
Pimienta negra recién molida
675g sugar snap peas, untrimmed, divided
2 cucharadas de aceite de oliva, divididas
1 tablespoon thinly sliced drained oil-packed Calabrian chillies
Sal marina en escamas (como Maldon)

How to make Charred Sugar Snap Peas with Buttermilk Aioli

Mix shallot and lemon juice in a small bowl. Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl. Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth. Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper.

Prepare la parrilla a fuego medio-alto.

Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper. Set a wire rack or grill basket on grill grate and grill peas on rack, turning occasionally, until lightly charred, about 4 minutes; return to bowl.

Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper. Spoon some aioli on a platter and top with snap peas, chillies, and sea salt. (Reserve remaining buttermilk aioli for another salad, or use it as a dip.)

Do ahead: Buttermilk aioli can be made 3 days ahead. Cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.