Minted Spring Vegetables
This refreshing mixture of spring vegetables, seasoned with fresh mint and lemon, goes well with lamb, poultry, ham and pork.
2 pounds sweet potatoes, peeled and cut into 2 1/2-inch julienne strips
1 bunch baby carrots, peeled, and stems trimmed to 3/4 inch
1 pint pearl onions, peeled
1 pound fresh asparagus, cut 2 1/2-inch pieces
1 tablespoon butter or margarine
3 tablespoons mint leaves, cut into julienne strips
1 tablespoon grated lemon peel
2 tablespoons lemon juice
- Combine sweet potatoes, carrots, and onions in steamer placed in 2 1/2-quart saucepan with 1-inch salted water. Steam over medium heat, covered, for 10 minutes.
- Add asparagus, and steam 5 minutes longer, until vegetables are tender. Remove vegetables from pan, and pour off water.
- Combine butter, mint, lemon peel, and juice in saucepan; add to vegetables. Heat, tossing to blend flavors.
Makes 6 servings.
Variation: Serve with grilled lamb chops with additional seasoning of 2 tablespoons each of rosemary, dijon mustard, and orange juice.
Recipe and photograph provided courtesy of North Carolina Sweetpotato Commission.