- 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
- Melt 1 tablespoon butter with oil in small skillet over low heat. Add shallots and prosciutto; sauté until prosciutto is crisp, about 10 minutes.
- 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.