Ingredients
- 2 Tbs. unsalted butter
- 1 shallot
- finely chopped
- 2 cloves garlic
- thinly sliced
- 20 parsley leaves
- 1/4 onion
- diced
- 2 stalks celery
- diced
- 1/2 russet potato
- peeled
- diced and blanched
- 1 cup fresh or frozen corn kernels
- 20 fresh fava beans
- blanched
- 1 fresh piquillo pimento or 1 canned pimento
- finely chopped
- 20 green peas
- fresh or frozen
Instructions
- Heat butter in large skillet over medium heat.
- When hot, add shallot, garlic, and parsley leaves, and cook for about 2 minutes, or until just softened.
- Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
- Add potato and corn, and continue to cook for 2 minutes more.
- Add favas, pimento, and peas, and stir together.
- Season to taste with salt and pepper, heat through, and serve on side.
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