Sugar Snap Peas And Water Chestnut Sauté


  • Prep Time5 mins
  • Total Time10 mins
  • Makes4 Servings
Sugar Snap Peas And Water Chestnut Sauté

Spiced parsnip and sugar snap peas recipe Photo by Sian Richards

Chatelaine Triple Tested

This simple saute will add brightness and crunch to your Thanksgiving plate—and comes together in 10 minutes flat.


  • 454-g pkg sugar snap peas, trimmed, about 4 cups

  • 1 tbsp butter

  • 227-mL can sliced water chestnuts, drained and rinsed

  • 1/4 tsp salt


  • BOIL peas in a large saucepan of water until tender-crisp, 1 to 2 min. Drain.

  • MELT butter in a large frying pan over medium. Stir frequently until it smells nutty and turns dark brown, about 2 min. Add peas and chestnuts. Cook until heated through, about 2 min.

Nutrition (per serving)

Calories 85, Protein 4g, Carbohydrates 11g, Fat 3g, Fibre 4g, Sodium 171mg.
Excellent source of Vitamin C.

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