Minted Peas & Shallots
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to color, about 3 minutes. Stir in peas, broth and sugar. Increase heat to medium-high and cook until the peas are just tender and most of the liquid has evaporated, 4 to 6 minutes. Stir in mint and butter. Season with salt and pepper and serve.Advertisement
Tip: One pound of peas in the pod yields 1 cup of shelled peas.
1 starch, 1/2 vegetable, 1/2 fat