2 slices bacon, 1/4-inch (1/2-cm) thick, cut into pieces
12 small shallots, peeled and halved or
Pearl onions
Preparation
In a saucepan, brown the bacon. Add the shallots, broth, and thyme. Bring to a boil. Cover and simmer gently for about 5 minutes. Add the green onions and cook for about 3 minutes. Add the peas and butter. Bring to a boil and simmer uncovered, stirring frequently, until the vegetables are tender and glazed with the sauce. Sprinkle with the parsley. Adjust the seasoning.
Serve with Lamb Tenderloins with Whiskey and Maple Syrup.
Description
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