Spring Pea Butter With Shallot and Lemon - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Katherine Sacks
This creamy compound butter is packed with bright spring flavor. Spread it on toast, stir into pasta, or slather on grilled lamb chops for the springiest meal ever.
Ingredients
- 1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed
- 1 teaspoon kosher salt, plus more
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided
- 1 medium shallot, finely chopped (about 1/4 cup)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon finely grated lemon zest
Instructions
- If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
- Melt 1 Tbsp. butter in a medium skillet over medium high heat. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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