Nice with chicken.
Recipe information
Yield
Makes 6 to 8 servings
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
Preparation
Step 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.
Step 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.
