With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.
Cook’s Note
Choose fresh, unblemished snap peas. Peas should have a tender bite but break in half cleanly. Disregard peas that have tough, woody pods.
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