Peas with Caraway, Black Pepper and Parmesan Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
7 tablespoons freshly grated parmesan cheese (about 1 1/2 ounces) |
6 tablespoons (3/4 stick) butter, room temperature |
1 teaspoon caraway seeds |
3/4 teaspoon grated lemon peel |
1/2 teaspoon freshly cracked black pepper |
3/4 cup chopped shallots |
3 10-ounce packages frozen petite peas, unthawed |
1/3 cup canned beef broth or water |
1/3 cup chopped fresh italian parsley |
Directions:
1. Mix Parmesan cheese, 4 tablespoons butter, caraway seeds, lemon peel and pepper in small bowl. (Can be prepared 3 days ahead. Cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sauté until tender, about 3 minutes. Add peas, broth and parsley and stir until peas are heated through, about 8 minutes. Add Parmesan butter and stir until melted. Season with salt. Transfer to bowl and serve.
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