Sugar snap peas in brown butter with lemon and horseradish

Ingredients:

• 450 g sugar snap peas (can be replaced with snow peas or green beans)
• 1 small piece of horseradish root (no more than 2 cm)
• 2 tablespoons unsalted butter
• Juice of half a lemon

Preparation:

1. Remove the tip and string from each pea pod. Set aside. Peel the horseradish root with a vegetable peeler. Peel only the amount you will use.
2. In a large skillet over medium-high heat, melt the butter. Gently whisk the butter with a small whisk. Season with pepper. Once the butter solids begin to darken, about 2 minutes, add the shelled peas. Stir twice, then add the lemon juice and salt to taste.
3. Transfer the peas to a serving platter. Grate horseradish over the top.