Prosciutto with Cardamom Scented Peas and Purple Carrots

Peas and carrots, carrots and peas –put this together with a baked honey ham and you’ve created classic American goodness.  Prosciutto with Cardamom Scented Peas and Purple Carrots For this week, I wanted to take these traditional flavors, put an elegant spin on them and create a new side dish that is daring and full of American swank.

Prosciutto with Cardamom Scented Peas and Purple Carrots

I began with purple carrots and shallots from my farmer’s market.

Prosciutto with Cardamom Scented Peas and Purple Carrots

They taste just like regular orange carrots, but contain more antioxidants than typical orange carrots due to its color.

Prosciutto with Cardamom Scented Peas and Purple Carrots

Stopped at the deli counter for a package of prosciutto from Italy; which is a dry-cured ham that tastes salty and sweet, usually served uncooked, but I’m going to crisp up the edges a bit for some texture.

Jaunt over to the spice counter and purchase a few ounces of ground cardamom spice.  It’s one of my favorite spices to cook and bake with because of its rich, complex aroma.  It’s warm and earthy like cinnamon, floral and citrusy like coriander and finishes clean and fresh like mint. Since all these flavors are good friends with peas, carrots and ham, I think we have the makings of a delicious dish. Let’s get started!

  Prosciutto with Cardamom Scented Peas and Purple Carrots

Makes about 4 cups

Serves about 4 people

Time: 10- 15 minutes

Ingredients

1 Tablespoon coconut oil

4 slices Prosciutto ham, cut into small-ish size pieces

1 shallot, a good size, but sliced thin

- about ¼ cup of shallot

3-4 purple carrots, peeled long and thin with a vegetable peeler or cut thinly 1/8” on the diagonal

–about 1 ½ cup of carrots

2 ½ cups peas, can be frozen or fresh – thaw the frozen peas, first please.

 *If you don’t have time, see the note below.

¼ teaspoon ground cardamom spice, add a little more at a time if you desire, but taste as you go

- a little bit of this spice goes the distance

1-2 Tablespoons water

Black pepper, to taste

– a few turns on the pepper mill is nice

Salt, to taste

– the prosciutto is salty and the overall dish may not need more salt- I only used a pinch at the end

Directions

Prosciutto with Cardamom Scented Peas and Purple Carrots

Thankfully this side dish comes together in a snap once the ingredients are sliced and prepped.

Prosciutto with Cardamom Scented Peas and Purple Carrots

In a sauté pan over medium-high heat melt the coconut oil,

Prosciutto with Cardamom Scented Peas and Purple Carrots

add the Prosciutto pieces until lightly crispy on the edges. Remove from the pan to a plate for safe keeping.

Prosciutto with Cardamom Scented Peas and Purple Carrots

Return pan to the heat and add the shallots for 1 minute. Add the carrots and peas to the pan. Dust the vegetables with cardamom spice.

Prosciutto with Cardamom Scented Peas and Purple Carrots

Reduce your heat to Medium and add 1-2 Tablespoons of water to the pan.  Put on the lid to allow the vegetables to be steamed slightly until softened with their shape and vibrant colors intact.

- To check for doneness: pierce a fork through the carrot, it should meet with a little resistance, while still being cooked through. This should take about 3 -4 minutes.

Once the vegetables are steamed to perfection, remove the pan from the heat, and add the prosciutto back to the pan.

Grab your pepper mill and give your dish a few fresh turns of pepper. Stir everything together.

Taste before you serve so you can adjust if it needs more salt or a dash more cardamom. It should taste like freshly sautéed peas and carrots, salty from the prosciutto, a little heat from the pepper and a subtle clean warmth from the cardamom.  Try to find a good balance of these flavors where nothing is overpowering the other.  The vegetables should shine.  Enjoy!

Prosciutto with Cardamom Scented Peas and Purple Carrots

*If you are using straight-out-of-the-freezer frozen peas, add them to the pan first to steam for 3 minutes before adding the thinly peeled or sliced raw carrots, then steam/cook them together for the 3-4 minutes in the recipe.

Prosciutto with Cardamom Scented Peas and Purple Carrots

Prosciutto with Cardamom Scented Peas and Purple Carrots

Ingredients

  • 1 Tablespoon coconut oil
  • 4 slices Prosciutto ham, cut into small-ish size pieces
  • 1 shallot, a good size, but sliced thin - about ¼ cup of shallot
  • 3-4 purple carrots, peeled long and thin with a vegetable peeler or cut thinly 1/8” on the diagonal –about 1 ½ cup of carrots
  • 2 ½ cups peas, can be frozen or fresh – thaw the frozen peas, first please.
  • *If you don’t have time, see the note below.
  • ¼ teaspoon ground cardamom spice, add a little more at a time if you desire, but taste as you go - a little bit of this spice goes the distance
  • 1-2 Tablespoons water
  • Black pepper, to taste - a few turns on the pepper mill is nice
  • Salt, to taste - the prosciutto is salty and the overall dish may not need more salt- I only used a pinch at the end

Instructions

  1. In a sauté pan over medium-high heat melt the coconut oil
  2. Add the Prosciutto pieces until lightly crispy on the edges. Remove from the pan to a plate for safe keeping.
  3. Return pan to the heat and add the shallots for 1 minute. Add the carrots and peas to the pan. Dust the vegetables with cardamom spice.
  4. Reduce your heat to Medium and add 1-2 Tablespoons of water to the pan. Put on the lid to allow the vegetables to be steamed slightly until softened with their shape and vibrant colors intact.
  5. To check for doneness: pierce a fork through the carrot, it should meet with a little resistance, while still being cooked through. This should take about 3 -4 minutes.
  6. Once the vegetables are steamed to perfection, remove the pan from the heat, and add the prosciutto back to the pan.
  7. Grab your pepper mill and give your dish a few fresh turns of pepper. Stir everything together.
  8. Taste before you serve so you can adjust if it needs more salt or a dash more cardamom. It should taste like freshly sautéed peas and carrots, salty from the prosciutto, a little heat from the pepper and a subtle clean warmth from the cardamom. Try to find a good balance of these flavors where nothing is overpowering the other. The vegetables should shine. Enjoy!
http://www.howdoesshe.com/prosciutto-with-cardamom-scented-peas-and-purple-carrots/

Prosciutto with Cardamom Scented Peas and Purple Carrots

7 Comments
COMMENTS
  1. September 14th, 2012 at 11:04 am
    haniela says:
    You had me at prosciutto and then peas came along...this sounds delicious. What unusual flavor- cardamom to add to the salad! Sounds delicious.
  2. September 14th, 2012 at 11:10 am
    Michelle says:
    Yum, yum, and more yum. This is such a beautiful and satisfying dish. I love prosciutto something fierce, and love seeing it complemented with vegetables instead of pasta or a sandwich!
  3. September 14th, 2012 at 4:55 pm
    Missy says:
    This looks and sounds AMAZING! So simple but looks so gourmet. My type of dish! :)
  4. September 17th, 2012 at 4:34 pm
    Nesleirbag says:
    Yummy flavor combo, and regular orange carrots would work as well. Thanks for a great idea!
  5. May 14th, 2013 at 6:22 pm
    kesha says:
    I have been trying to find purple carrots and I have had no luck! I would love to plant some in my garden too, but I can not find anyone who sells the seeds. Please help! I would love to be able to puchase some that I could eat so I could make this yummy recipe.
    • May 15th, 2013 at 11:09 am
      Carlee says:
      Hi Kesha, Purple carrots are hit and miss at my grocery store, too so I decided to grow my own last year as well. I did a google search for "purple carrot seeds" and found a lot of suppliers. My favorite were the Cosmic carrots from Urban Farmer. They are the same carrots I used in my recipe, As an added bonus their planting to harvest time was only 60 days. If you planted them soon, you'll be crunching down on these lovely carrots in July! Happy Gardening!
    • May 15th, 2013 at 11:23 am
      Carlee says:
      Hi Kesha - Finding Purple carrots at my grocery store is hit and miss, too, so I decided to grow my own carrots last year as well. I did a google search for "purple carrots seeds" and a list of suppliers came up. I loved the Cosmic Carrots from Urban Farmer the best because of their vibrant colors( these were the ones I used in the recipe), and their planting to harvest time was the shortest, only 60 days! If you planted them soon you could be crunching carrots by July! Happy gardening!
  OLDER POST
Oh What to Do in The Summer Time…Healthy Fun Family Activities
NEWER POST  
7 New Decor Ideas from Old Things!
  • Popular Round Ups