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Minted Spring Vegetables

2 pounds sweetpotatoes, 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 whipped margarine or butter

3 tablespoons mint leaves, cut into julienne strips

1 tablespoon grated lemon peel

2 tablespoons lemon juice

1. Combine sweetpotatoes, 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.
2. Add asparagus, and steam 5 minutes longer, until vegetables are tender. Remove vegetables from pan, and pour off water.
3. Combine margarine, mint, lemon peel, and juice in saucepan; add to vegetables. Heat, tossing to blend flavors.

Makes 6 servings.

Note: Serve with grilled lamb chops with seasoning of 2 tablespoons each of rosemary, dijon mustard, and orange juice.

Calories 182 kcal Sodium 45 mg
Protein 5 gm Potassium 657 mg
Fat 2 gm Vitamin A 32,275 IU
Carbohydrates 39 gm Thiamin 0 mg
Calcium 75 mg Riboflavin 0 mg
Phosphorus 100 mg Niacin 2 mg
Iron 2 gm Vitamin C 61 mg
Saturated Fat 0 gm Monounsaturated Fat 0 mg
Polyunsaturated Fat 0 gm Cholesterol 0 mg

Recipe and photograph provided courtesy of North Carolina Sweetpotato Commission.