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Epicurious
Bon Appétit

Parsnips with Peas, Crispy Prosciutto, and Mint

4.4

(2)

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

  1. 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.

TagsParsnipRoot VegetableVegetableProsciuttoHamMeatMintHerbs & SpicesPeaBean and LegumeShallotSideDinnerNut FreeGluten FreeQuickEasySauteFallWinterBon Appétit
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