Peas, Prosciutto And Potatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound thin-skinned potatoes
- 16ounces whole onion or 14 ounces chopped, ready-cut onion (3⅓ cups)
- 2teaspoons olive oil
- Few sprigs fresh sage to yield 1 tablespoon chopped
- 2ounces thinly sliced prosciutto
- 2cups frozen peas
- ½cup no-salt-added beef stock
- ¼teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
489 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 17 grams dietary fiber; 19 grams sugars; 24 grams protein; 1344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Scrub potatoes; do not peel. Slice about ¼-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
- Step 2
Chop whole onion.
- Step 3
Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
- Step 4
Wash, dry and chop sage and add to onions when they begin to soften.
- Step 5
Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
- Step 6
Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.
Private Notes