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This refreshing mixture
of spring vegetables seasoned with fresh mint, lemon juice and
grated peel goes well with lamb, poultry, ham and pork.
Minted
Spring Vegetables
- 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.
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