Peas with Shallots and Parmesan

Peas with Shallots and Parmesan

Category
Yields1 Serving
 1 tbsp olive oil
 1 tbsp butter
 ½ cup finely chopped shallots, about 5 shallots
 2 cloves of garlic, minced
 16 oz fresh or frozen green peas
 2 tbsp chicken broth
 Kosher salt and freshly ground pepper to taste
 ¼ cup freshly grated parmesan
1

Warm the butter and olive oil in a medium skillet over medium-low heat. Once butter is melted, add the shallots and sauté until they are softened and translucent, about 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds.

2

Pour the peas into the skillet and stir them well, until they are coated with butter and well mixed. Season peas with salt and pepper, then add the chicken broth to the pan. Cover the pan with a lid, turn the heat to low, and simmer until the peas are tender and bright green in color, about 3 minutes. Remove the pan from the heat and top the peas with freshly grated parmesan. Serve immediately while still hot.

Ingredients

 1 tbsp olive oil
 1 tbsp butter
 ½ cup finely chopped shallots, about 5 shallots
 2 cloves of garlic, minced
 16 oz fresh or frozen green peas
 2 tbsp chicken broth
 Kosher salt and freshly ground pepper to taste
 ¼ cup freshly grated parmesan

Directions

1

Warm the butter and olive oil in a medium skillet over medium-low heat. Once butter is melted, add the shallots and sauté until they are softened and translucent, about 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds.

2

Pour the peas into the skillet and stir them well, until they are coated with butter and well mixed. Season peas with salt and pepper, then add the chicken broth to the pan. Cover the pan with a lid, turn the heat to low, and simmer until the peas are tender and bright green in color, about 3 minutes. Remove the pan from the heat and top the peas with freshly grated parmesan. Serve immediately while still hot.

Peas with Shallots and Parmesan

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