Parsnips with Peas, Crispy Prosciutto, and Mint

• 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

1. Melt 1 tablespoon butter with oil in small skillet over low heat.
2. Add shallots and prosciutto; saute until prosciutto is crisp, about 10 minutes.
3. Cook parsnips in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
4. Add peas and bring to boil.
5. Drain.
6. Return peas and parsnips to saucepan.
7. Stir in remaining 1 tablespoon butter, mint, and prosciutto mixture.
8. Season to taste with salt and pepper.
9. Transfer to bowl and serve.

butter, olive oil, shallots, parsnips, frozen baby peas, fresh mint

Taken from www.epicurious.com/recipes/food/views/parsnips-with-peas-crispy-prosciutto-and-mint-104726 (may not work)