Peas, Prosciutto And Potatoes
Published November 14, 1995
- Total Time
- 30 minutes
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Ingredients
1 pound thin-skinned potatoes
16 ounces whole onion or 14 ounces chopped, ready-cut onion (3 ⅓ cups)
2 teaspoons olive oil
Few sprigs fresh sage to yield 1 tablespoon chopped
2 ounces thinly sliced prosciutto
2 cups frozen peas
½ cup no-salt-added beef stock
¼ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
84 grams carbs; 20 milligrams cholesterol; 489 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 17 grams fiber; 1344 milligrams sodium; 24 grams protein; 19 grams sugar
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.
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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