Parsnips with Peas, Crispy Prosciutto, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Nice with chicken. Ingredients:
2 tablespoons (1/4 stick) butter |
1 tablespoon olive oil |
2 large shallots, minced |
4 ounces thinly sliced prosciutto, cut into 1/4-inch pieces (about 1/2 cup) |
12 ounces parsnips, cut into 1/4-inch pieces (about 2 1/4 cups) |
2 cups frozen baby peas, thawed |
1/4 cup chopped fresh mint |
Directions:
1. Melt 1 tablespoon butter with oil in small skillet over low heat. Add shallots and prosciutto; sauté until prosciutto is crisp, about 10 minutes.
2. Cook parsnips in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Add peas and bring to boil. Drain. Return peas and parsnips to saucepan. Stir in remaining 1 tablespoon butter, mint, and prosciutto mixture. Season to taste with salt and pepper. Transfer to bowl and serve.
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