Buttered Peas and Parsnips
This simple twist on peas and carrots is a perfect side dish to serve with Shepherd's Pie, roasted lamb or Irish Stew.
- Ingredients:
- 1/2 lb parsnips, peeled and cut into 1/2-inch pieces
- 2 tablespoons butter
- 2 cups frozen peas, defrosted
- Pinch of sugar
- Salt and freshly ground black pepper
Preparation:
Place the parsnips in a saucepan with 1/2 teaspoon salt. Cover with cold water and bring to a simmer over medium-high heat. Cook until the parsnips are tender when pierced with a fork, 5 to 8 minutes. Drain and return the pan to the heat. Add the butter and once melted, add the peas and sugar. Cook until the peas are heated through, 2 to 3 minutes, and season to taste with salt and pepper. Transfer to a serving dish and serve immediately.
Makes 4 servings
